A Junmai Sake brewed with Yamadanishiki and only adopting "Nakadori", the middle yield and best part of the sake.
Aromatic and rich, this Junmai-ginjowas made from Yamadanishiki under Taiheizan's unique and traditional Kimoto method. Crisp and pleasant because only "Nakadori", the middle part of the pressed sake, was chosen for bottling.
※After frementation, the would-be Sake has to be pressed so that the Sake can seperate from the lees (Sake-kasu). There are three runs, "Arabashiri", "Nakadori" and "Seme". "Nakadori" is the second run and regarded as the best part because of its cleaness and richness.
| Record of Awards | Silver medal, IWC |
| Sake Texture | Junmai-ginjo |
| Area/ Prefecture | Tohoku/Akita |
| Ingredients | Yamada-nishiki |
| Rice Polishing Ratio | 55% |
| Alcohol Percentage | 15% |
| Taste Profile Classification | Aromatic Type |
| Sake meter value | private |
| Acidity | private |
| How to Drink | Chilled |
| Food Pairings | White fish sashimi, steamed chicken, salad etc. |
| With/ without a carton |
No box |