Sake

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.

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.

果実の様な香りとフルーティーな味わいが特長です。ノーベル賞受賞ナイトキャップパーティで二年連続で採用されました。

A special sake with elegant fruity aromas and flavours. It has featured at the Nobel prize competition's 'Nobel Nightcap' party for two consecutive years.

"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.

Omachi rice is polished to 55%, and the mash is carefully fermented at a low temperature using 1801 yeast. The sake is transferred to a tank via Yabuta filtration and bottled unfiltered as nama (raw) sake without any added water. It is then aged at a low temperature for about six months. The moderate ginjo aroma and the rich, distinctive flavor of Omachi rice create a perfect balance.

Made with 100% Kesennuma-grown sake-brewing rice "Kuranohana." This Junmai Daiginjo sake is brewed slowly at low temperatures in the very cold season. It has a gorgeous, fruity aroma with a sharp and crisp aftertaste. It has a mellow mouthfeel and a well-balanced umami flavor with a gentle sweetness.

森嶋　　ひたち錦　辛口純米吟醸　生原酒　(15％) 720ml

Hitachi Nishiki is a rice suitable for sake brewing in Ibaraki Prefecture, developed in the local prefecture.
The only Morishima brand sake labeled as “dry”.
Even if you say dry in one word, it is still Morishima. A well-balanced taste that combines transparency and freshness. The image is polite and neat, not gaudy.
Please enjoy the beautiful dry Morishima.

On days when you want to eat a lot, have a dry cup that is as good as cooking with oil. The light and smart aftertaste goes well with meat dishes such as roast beef, Happosai, and fried tofu.

Refrigeration required

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

A flavorful ginjo that brings out the full flavor of "Omachi rice." A masterpiece that lets you feel the rich flavor of rice even in its refreshing taste.
Polished to 56% Omachi rice from Akaiwa. A rich, dry sake that brings out the full flavor of Omachi rice.
A full-bodied taste that brings out the power and flavor of the rice even in a refreshing taste. A masterpiece that won a platinum award at KURAMASTER.

This is a masterpiece by Suminoe of Ishinomaki, known for brewing sake that represents Miyagi Prefecture. The rice used is "Kuranohana," a variety developed specifically for sake brewing by Miyagi Prefecture. The yeast used is "Miyagi yeast," making it a pure rice ginjo sake made entirely from Miyagi ingredients.
The name of the sake, "Kuranohana," is derived from the sake brewing rice developed by Miyagi Prefecture.
The fresh fruit aroma, subtle sweetness, and refreshing acidity blend harmoniously in your mouth. You can enjoy a refreshing, clear aftertaste even after drinking.

It has a mild aroma and a smooth taste, with a slight sweetness and mild umami flavor. The refreshing acidity leaves a clean aftertaste.

森嶋　　ひたち錦　辛口純米吟醸　生原酒　(15％) 1.8 lt

Hitachi Nishiki is a rice suitable for sake brewing in Ibaraki Prefecture, developed in the local prefecture.
The only Morishima brand sake labeled as “dry”.
Even if you say dry in one word, it is still Morishima. A well-balanced taste that combines transparency and freshness. The image is polite and neat, not gaudy.
Please enjoy the beautiful dry Morishima.

On days when you want to eat a lot, have a dry cup that is as good as cooking with oil. The light and smart aftertaste goes well with meat dishes such as roast beef, Happosai, and fried tofu.

Refrigeration required

Australian Sake Awards 2022 - Award Winner

55% migaki. Soft and elegant taste with mild aromatics.

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

A lightly cloudy sparkling sake inspired by the mist floating over Mt. Kaikoma. The fine bubbles unique to "secondary fermentation in the bottle" pop elegantly, and you can enjoy a refined velvety texture. A well-balanced refreshing flavor reminiscent of cheesecake, butter, and pineapple spreads in your mouth.

Powerful yet elegant style Junmai Ginjo, polished to 55%. The dry flavour with firm acidity, delightful taste, clarity of structure and dry finish.　Silver prize in IWC 2015. Kura Master Platinum 2017, Gold 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.

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.