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A representation of "House No.7" yeast with the traditional "Yamahai" fermentation.
The gentle sweetness gradually leads to umami savouriness, with the hint of acidity and bitterness as the backbone.
It is a artwork that expresses the climate of Shinshu where we live.
Nanago is brewed with local Kinmon Nishiki rice and Masumi No. 7 Yeast in the traditional yamahai style. It is a liquid reflection of the beauty of our mountain home.
An older way of making the yeast starter that is back in fashion because it results in greater complexity, higher lactic acidity, and cleaner finish.
Pairing Japanese whiting tempura, fried spring rolls, asparagus goma ae, bamboo shoots stewed Tosa style The ripe banana and spiciness of Nanago make a good harmony with the aromatics of such dishes. The sake’s clear, expanding umami balances well with dashi.
Basic product information
NANAGO Junmai Daiginjo
Kinmon Nishiki, Originated in Kijimadaira village in Nagano prefecture