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Kanazawa Nakamuraya Junmai Ginjyo is produced utilizing Ishikawa prefecture cultivated Gohyakumangoku sake rice and Kanazawa No. 14 brewing yeast. A clear result of balancing the focal points of umami, aroma, and finish.
Each component of this sake is sourced from Ishikawa Prefecture; Rice, Water, Yeast, Koji.
Preferred Serving Temperature:
- 720 mL
Clear as mineral water in the glass, with musky tropical fruit, ripe Anjou pear, parsnips, and white flowers. Round and mellow on the palate, it’s all about minerals on the palate, with a lengthy, clean finish.