This sake has a stunning aroma, with elegant fragrances reminiscent of honeyed apples, white blossoms, and celery. The body retains freshness, with a transparent and graceful texture that boasts structured umami and clearly defined sweetness, enhanced by refreshing acidity and a hint of mild bitterness. Upon entry, the umami and aroma instantly expand in the mouth, delivering a heart-racing sensory delight. The flavors, akin to sparkling jewels, possess overwhelming balance and structure that is truly breathtaking. As the temperature rises, the sake's umami and sweetness unfold like blooming flowers, providing a blissful tasting experience! This is truly a moving masterpiece!
Yanase is the old name for Nabari (the local name) prior to the Edo period. During the Edo period, the names "Nabari" and "Yanase" were used interchangeably in this area. "Yanase" refers to a traditional fishing method for capturing sweetfish, using bamboo fences to guide them into enclosures. Because sweetfish fishing along the Nabari River has flourished since ancient times, the area became known as "Yanase." However, during the Edo period, this land was more commonly known by the name "Nabari-juku," though administratively it retained the formal name "Yanase Village." In the early Meiji period, the inconvenience caused by using different names for commercial and administrative purposes led to "Yanase Village" being renamed "Nabari Village." When discussing the history and terroir of this area, both names, "Nabari" and "Yanase," are indispensable.
To preserve this history and pass on the names of Nabari and Yanase to future generations, we have decided to incorporate both names into our sake naming starting from this release: the junmai daiginjo will be named "Nabari," and the daiginjo will be named "Yanase"; this naming approach not only reflects the local river flows and water resources but also integrates regional culture and history, telling the story of this land to future generations.
A small amount of added water is the key to showcasing the exceptional flavor of this daiginjo! This is a great manifestation of President Onishi's sharp sensitivity. During the water adjustment process, a delicate perception of 0.1% is used to find that moment when the sake's "juiciness" and "freshness" suddenly blossom. Once this optimal state is precisely grasped, the sake undergoes an additional year of low-temperature aging to enhance its flavor, achieving perfection. The result is a truly exceptional daiginjo that embodies the ultimate state!
Yanase is the old name for Nabari (the local name) prior to the Edo period. During the Edo period, the names "Nabari" and "Yanase" were used interchangeably in this area. "Yanase" refers to a traditional fishing method for capturing sweetfish, using bamboo fences to guide them into enclosures. Because sweetfish fishing along the Nabari River has flourished since ancient times, the area became known as "Yanase." However, during the Edo period, this land was more commonly known by the name "Nabari-juku," though administratively it retained the formal name "Yanase Village." In the early Meiji period, the inconvenience caused by using different names for commercial and administrative purposes led to "Yanase Village" being renamed "Nabari Village." When discussing the history and terroir of this area, both names, "Nabari" and "Yanase," are indispensable.
To preserve this history and pass on the names of Nabari and Yanase to future generations, we have decided to incorporate both names into our sake naming starting from this release: the junmai daiginjo will be named "Nabari," and the daiginjo will be named "Yanase"; this naming approach not only reflects the local river flows and water resources but also integrates regional culture and history, telling the story of this land to future generations.
A small amount of added water is the key to showcasing the exceptional flavor of this daiginjo! This is a great manifestation of President Onishi's sharp sensitivity. During the water adjustment process, a delicate perception of 0.1% is used to find that moment when the sake's "juiciness" and "freshness" suddenly blossom. Once this optimal state is precisely grasped, the sake undergoes an additional year of low-temperature aging to enhance its flavor, achieving perfection. The result is a truly exceptional daiginjo that embodies the ultimate state!
Product Name: Jikon Daiginjo Yanase
Grade: Daiginjo
Polishing Rate: 40%
Rice Type: Yamada Nishiki from the special A-grade area of Hyogo Prefecture
Alcohol: 16% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
