Junmai

Brewed with Tottori prefecture's 'Goriki' sake rice polished down to 60%, this medium-bodied Junmai sake has a slightly spicy note. A deliciously dry sake with a crisp acidity. Can be enjoyed hot or cold.

Product Description

Made from 100% specially contracted rice, this Tokubetsu Junmai sake originates from the high-quality "Reimei" rice cultivated with pure spring water from the Sakurada River at the foot of Mount Hakkoda. Refined through selective breeding, the Hanafubuki rice used in this sake creates a perfect balance of lightness and depth. Smooth and well-rounded, it enhances the flavours of various dishes, making it an ideal food-pairing sake.

This is a dry sake made with Miyamanishiki rice with a sake meter value of +10. It takes advantage of the clean and elegant taste of Miyamanishiki while also having a dry, crisp finish that resets the mouth, making it popular as a drink to accompany meals.

Alt.3 is a blend of unpasteurized sakes brewed from Yamada Nishiki rice, from Hyogo “special A” Grand Cru terroir, a third offering from a brewery representing the finest in sake for some 350 years. Bright and present, it blossoms with sweetness, bitterness, freshness, and roundness forming a harmonious body.
Its rich complex taste might be a perfect match to the savory flavors of white fish butter meuniere, or other light yet flavorful fresh ingredients.

"Suminoe" autumn limited edition sake! A refreshing aroma and a crisp, dry autumn sake.
The dry special junmai sake was transferred to the tank in early spring, pasteurized once, and then aged in a refrigerator at 5°C for the whole summer. It has a refreshing aroma and a mild, dry taste.
This beautiful, dry autumn junmai sake is perfect as a drink with meals.

A Junmai sake brewed with 'Gohyakumangoku' rice. This special style of sake rice creates a deliciously rich body with fresh umami flavours.

The high acidity of the traditional Yamahai brewing method creates a rich flavor.
The spring water within the brewery is used as the brewing water, and the main ingredients are Akita Sake Komachi and Yamada Nishiki rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

A smooth, pure rice sake filled with umami flavours. This sake is perfect for pairing with food.

This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.

Made using 100% high-quality 'Wakasui' sake rice from Aichi prefecture, this pure rice sake has delicate aromatics and a crisp, dry flavour.

Enjoy daily Koshi no Homare Dry Junmai Sake from Hara Sake Brewery. Versatile and crisp, with a perfect balance of special sake-brewing rice and underground water. Made in Niigata Prefecture with a 65% rice polishing ratio and 15% alcohol content. Perfect for any occasion or gift.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

Ideal for pairing with a wide range of dishes, the age-old Kimoto brewing process imparts this Junmai sake with a silky smooth texture and elegant balance of flavor.

The aroma is orthodox, with an excellent balance of the rice's flavor, acidity, and sharpness. As the label suggests, it's not flashy, but it's a deep, mellow sake that can be paired with any dish. It can be enjoyed at any temperature, from cold to hot.
The jet-black label is inspired by Symboli Kris S, the famous horse bred by Symboli Ranch, which gave birth to the "Seven Crown Horse" title.

"Suminoe" autumn limited edition sake! A refreshing aroma and a crisp, dry autumn sake.
The dry special junmai sake was transferred to the tank in early spring, pasteurized once, and then aged in a refrigerator at 5°C for the whole summer. It has a refreshing aroma and a mild, dry taste.
This beautiful, dry autumn junmai sake is perfect as a drink with meals.

This special junmai sake pairs Yamagata-grown Dewa-Kirari rice with traditional Yamahai-Jikomi brewing technique(made without grinding process).
You can taste the secret of Yamahai-Jikomi.