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Kanazawa Nakamuraya Muroka Tokubetsu Junmai is produced utilizing Ishikawa prefecture cultivated Gohyakumangoku sake rice and Kanazawa No. 14 brewing yeast. Being non-charcoal filtered, this sake tends to have a slight hue.
Each component of this sake is sourced from Ishikawa Prefecture; Rice, Water, Yeast, Koji.
Preferred Serving Temperature:
- 720 mL
Coconut water, acacia, white currant, roasted parsnip, and ripe tropical mango make for a complex nose. The palate is rich and with rather powerful savory characteristics and a profound minerality. Long, toasted, and a touch tannic, much like green tea on the finish.