Brewed in the yamahai style using Masumi's own yeast No. 7 and our local Miyama Nishiki rice, Nanago has a mild fragrance and a full-bodied flavor with well-balanced acidity and a clean finish.
｛ Master brewer's comments ｝
We created Nanago (number seven) to pay hommage to the number seven yeast that was discovered at Masumi. We use our own version of this yeast to give Nanago its firm acidity. The yamahai fermentation method adds a layer of lactic acidity and also brings Nanago's full flavors to a clean finish. It's a sake you can drink all night without getting tired of.
｛ Food pairing suggestions ｝
Dishes that use butter, cheese, and other dairy products. Root vegetables, mushrooms, dishes with strong, dark flavors.
|Type: Junmai Daiginjo Nama Chozo|
|Ingredients: Rice, water, koji, yeast|
|Rice: Miyama Nishiki (Nagano Pref.)|
|Polishing rate: 45%|
|Yeast: Masumi No. 7|
|Alcohol: 16% range|
|Amino acidity: 1.0|
|Serving temperature: Chilled|
|Storage: Cool, dark|