Kanazawa Nakamuraya: Junmai Ginjyo
Background
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.
Special Characteristics
Each component of this sake is sourced from Ishikawa Prefecture; Rice, Water, Yeast, Koji.
Product Style/Type: Muroka
Rice Variety: Gohyakumangoku
Sake Meter Value: 0
Milling: 60%
Alcohol By Volume: 15 - 16 %
Preferred Serving Temperature:
 |  |  |  |  |
| On-The-Rocks | Chilled | Room Temp | Warm | Hot |
Recommended Serving Vessels: Stemware
Available Sizes
720 mL
Distribution
Nationwide
Location
Region: Chubu
Prefecture: Ishikawa
Taste Profile
Tasting Notes
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.
Nakamura Shuzo
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