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Description
Junmai Ginjo, which has been prepared by polishing Nagano Miyama Nishiki to 50 %. It was brewed with orthodox No. 9 yeast to take advantage of the delicate characteristics of Miyama Nishiki. Naturally, the cup will proceed with the light mouth of Miyama Nishiki and the refreshing Ginjo incense of No. 9 yeast. It is the most popular product in the Sagami Nada and is the most popular throughout the year. * There is live sake shipment only in winter
Specifications
CategoryJunmai Ginjo
RegionKanagawa · Kanagawa Junmai Ginjo →
BreweryKubota Shuzo
BrandSagaminada
RiceMiyama Nishiki
SMV+2
Acidity1.6
ABV16%
Polish Ratio50%
Flavor Profile
Subtle
Aromatic
Light
Full
Sweet
Dry
Low acid
High acid
Aroma and body are estimated from the category and polishing ratio. SMV and acidity are published values.
From the brewery
長野産美山錦を50％まで磨き上げて仕込んだ純米吟醸。繊細な美山錦の特性を生かすべくオーソドックスな9号酵母で醸しました。美山錦の軽快な口あたりと9号酵母の爽やかな吟醸香で自然と杯が進みます。相模灘の中では定番の商品で年間を通して最も人気があります。※冬期限定で生酒出荷有りOriginal text from the brewery, in Japanese.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Kubota Shuzo
Kanagawa
Kubota Sake Brewery in 1844 (the first year of Kosa) manufactures Sagami Nada using the spring water of the Tanzawa system. Sagami Nada's sake brewing is based on the basics of ginjo brewing, but Ginjo scent is naturally natural, and we are aiming for a well -balanced food sake that makes use of the taste of rice.
Est.1844
BrandSagaminada
Address702 in the root hut Midori -ku Sagamihara -shi Kanagawa
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