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Nagano
Sake features
Sake from Nagano Prefecture, which is surrounded by considerable nature and water, has different flavors depending on the region it was made in.
For example, the Hokushin region is known for a refreshing and dry type of sake. By contrast, the Nanshin area offers a more aromatic bouquet.
The abundance of varieties differing by region may be one of the key appeals of Nagano sake.
For example, the Hokushin region is known for a refreshing and dry type of sake. By contrast, the Nanshin area offers a more aromatic bouquet.
The abundance of varieties differing by region may be one of the key appeals of Nagano sake.
Regional characteristic
- Another characteristic of sake brewing in Nagano Prefecture is the volume of sake rice they produce. In particular, sake made from Miyama Nishiki has a light and refreshing taste.
Miyama Nishiki is one of the signature original rice strains developed in Nagano Prefecture.
Miyama Nishiki is very resistant to cold and is cultivated chiefly in Nagano Prefecture, as well as in Akita Prefecture and Yamagata Prefecture. - Nagano Prefecture has established the Nagano Prefecture Geographical Indication Management System in order to convey the quality of its products to the whole country.
This system, which began in 2002, evaluates the taste, cultivation methods, and production methods of products.
With respect to sake, the screening criteria are determined in detail, such as "100% rice from Nagano Prefecture" and "rice polishing ratio of 70% or lower."
Only sake that clears these criteria can be called "certified sake."
Products
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Northern Alps Junmai Sake
A mild sensation that vanishes rather than melts inside your mouth -
Northern Alps Cloudy Sake
Handmade cloudy sake with rich flavor -
AZUMINO Plum Wine Made with SAKE
Sake plum wine, you have never tasted -
Aged Plum Wine Made with SAKE
Sake plum wine, you have never tasted -
NANAGO Junmai Daiginjo
A representation of "House No.7" yeast with the traditional "Yamahai" fermentation. -
Masumi "OKUTEN KANZUKURI" Junmai-shu
Well balanced aroma of rice. Perfect match with Japanese cuisine. -
Masumi "TOKUSEN" Honjozo
Tokusen turns the tables on the usual honjozo style with a lighter, more fruity character. -
Masumi "ORIGARAMI SPARKLING" Junmai
Its creamy texture comes with a mineral tone and dry finish. -
Masumi "SPRAKLING" Junmai-shu
Bottle-fermented like champagne. -
Miyasaka "MIYAMANISHIKI" Junmai Ginjo
Miyama-nishiki gives a clean and sharp flavour. -
Miyasaka "YAMADANISHIKI" Junmai Ginjo
Using king of sake rice, Yamada-nishiki. Fragrant and elegant. -
Masumi "SUMI 25" Kasutori Shochu
A rare type of shochu that captures Masumi’s soft, clean character. -
Masumi Plum Liqueur (Ume Shu)
Great as an aperitif, or after a meal. Wonderful with dark chocolate desserts. -
Masumi Yuzu Liqueur
Great as an aperitif, or after a meal. Wonderful with dark chocolate desserts. -
Aged Sake FUKUMIMI / Junmai (Genshu)
Strong constructed texture, same as full body type of wine. -
Aged Sake FUKUMIMI / Junmai Ginjo (Genshu)
It is characterized by floral bouquet flavor. -
Aged Sake FUKUMIMI / Junmai Daiginjo (Genshu)
It is characterized by floral bouquet flavor and very delicated taste.
Prefecture description
Nagano City is the prefectural capital of Nagano Prefecture, and is located west of Tokyo. It is known for Zenko-ji Temple, which was built in the 7th century. The principal object of worship at Zenko-ji is an image that is normally not shown to the public. However, a replica is shown once every seven years. Nearby is the Japanese Alps with hot springs and ski resorts. Nozawa Hot Springs, Hakuba, and the vast Shiga Kogen in this area were used as sites for the 1998 Winter Olympics.
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