(Number Seven)

Nanago (Number Seven) is brewed with local Kinmon Nishiki rice and Masumi No. 7 Yeast in the traditional yamahai style. It is a liquid reflection of the beauty of our mountain home.

  • Yamahai
  • Junmai Daiginjo
  • Masumi No. 7 Yeast
  • Rice polished to 40% remaining
  • 15% alcohol

Sommelier Motohiro Okoshi Comments

  • Tasting
  • Aromas of ripe bananas, yellow peaches, and hints of cereal. Aroma is a combination of elegance and complexity.
  • Subdued sweetness and a clear, expanding umami.
  • Firm acidity and a tight bitterness form the sturdy bones of the sake, and a slight spiciness enlivens the tasting experience.
  • Pairing
  • Japanese whiting tempura, fried spring rolls, asparagus goma ae, bamboo shoots stewed Tosa style
  • The ripe banana and spiciness of Nanago make a good harmony with the aromatics of such dishes. The sake’s clear, expanding umami balances well with dashi.

Sommelier Motohiro Okoshi Profile

1976 Born in Sapporo, Hokkaido
Motohiro studied viniculture and winemaking for three years in France. Upon receiving his diploma, he returned to Japan and became sommelier at the celebrated Ginza L'ecrin restaurant. He then set out as an independent sommelier and wine taster, gaining experience as a consultant and educator for wineries and restaurants both within Japan and around the world. His logical and precise approach to wine and sake appreciation and pairing has made him one of Japan's premier drinks professionals. He has since expanded his focus to become the owner of the highly reviewed "An Di" and "An Com" modern Vietnamese restaurants in Tokyo, where he showcases his masterful understanding of how to pair wines and sakes with cuisine inspired by both Asian and European food cultures.

Nanago (Number Seven)
Junmai Daiginjo Yamahai Genshu
Year-round in limited quantities
Rice, water, koji, yeast
Kinmon Nishiki (Nagano Pref.)
Polishing rate
40% remaining
Serving temperature
Lightly chilled
Cool and dark


1800ml, 720ml