Junmai Ginjo “Nakao’s Secret”
Although this sake is not made using the same apple yeast as the daiginjos in the Maboroshi line, this junmai ginjo still shows green apple fruit. It also reflects the Hiroshima style, which is described as “kirei,” a Japanese word meaning both “clean” and “pretty.”
Overall a light and delicate junmai ginjo; lower in aroma and fruit than many ginjos. Representative of the Hiroshima region which is known for soft water and crisp flavors.
Serve chilled with tuna steak, yakitori, and tempura.
Grade: Junmai Ginjo
Rice: Hattan Nishiki
Alcohol Percentage: 15%
Junmai Daiginjo “Mystery”
This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. Yamada Nishiki rice does not break even if polished to a high degree. After steaming, the rice has a high water content and is very elastic, so that it can produce outstanding koji. Especially when the koji-making process takes longer than 50 hours and is carried out for a long time at high temperatures, Yamada Nishiki shows its strength. When the 3rd generation president and brewmaster of the Nakao family discovered an apple yeast, for making sake after experimenting with 2,000 sources of yeast, it was this product that he made. It was served at the Imperial Palace for the Emperor’s New Year’s celebration for three years and received a gold medal at the Japanese National Sake Competition. It is soft and billowing, yet powerful and full.
This competition level junmai daiginjo shows great elegance and finesse. Low aroma, soft, light and ethereal on the palate, with concentrated candied fruit. Melts away in the finish.
Serve chilled on its own or with elegant foods and light desserts.
Grade: Undiluted Junmai Daiginjo
Rice: Yamada Nishiki
Alcohol Percentage: 16.5%