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Nijurokubiwai Jukusei AsahiJunmai Ginjo Namagenshu

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Description

Junmai ginjo namagenshu from Sankan Shuzo in Kurashiki, Okayama, aged in the brewery before release as a nijurokunichi (26th-day celebration) expression. Sankan uses Asahi, one of Okayama's two signature heirloom rice varieties, with local hard water from Kojima to produce sake with robust, dry umami and clean acidity suited to seafood.

Specifications
Flavor Profile
Subtle
Aromatic
Light
Full

Estimated from the category and polishing ratio, not a measurement of this bottle.

Sake TypeWhat is Junmai Ginjo?

Fruity and clean — the perfect entry point into premium sake.

Learn more about Junmai Ginjo

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Sankanshuzou Yuugengaisha

Sankanshuzou Yuugengaisha

Okayama
We have been running a brewing industry in Kurashikijima since 1806 in Edo. Various fiber factories such as denim, school uniforms, and tatami mats are crowded in areas where the textile industry is thriving as Kojima of fiber. It is a place where the sunshine time is very high as the name of the most rainy "sunny country Okayama" in Japan. Although there is little rain, thanks to the Chinese mountains, there are three first -class rivers elsewhere, and the water resources are very rich. And it is a very easy -to -spend area throughout the year because it has the role of cooling the plateau of Okayama. Our brewery brews alcohol, one of the first -class rivers, Takahashi River. All rice used is from Kurashiki City, Okayama Prefecture, and is working on local sake brewing that is loved by the area with a rich and dry taste that does not get tired of drinking.
Est.1806
BrandSankan
Address2-9-22 towns under Kojima Kurashiki Okayama
📖 Sake Guides

Pairings

Food type guide

A general guide based on this sake’s category, not an analysis of this particular bottle.
Yakitori (Salt)
Japanese
Chawanmushi
Japanese
Saikyo-zuke Fish
Japanese
Shabu-shabu
Japanese
Mixed Hot Pot
Japanese
Soy Milk Hot Pot
Japanese
Green Curry
Spicy
Yakitori (Tare)
Japanese