• Prefecture: Tochigi

• Rice & polishing: Toku A Tojo Yamada Nishiki (Hyogo), polished to 50%

• Style: Junmai Ginjo

• Food pairings: Simmered fish (nitsuke), grilled salmon belly, braised pork belly, grilled mackerel

• Taste: Gently aromatic, soft, silky, mellow

• Alc.: 16%

This Junmai Ginjo is brewed entirely with Yamada Nishiki grown in Tojo, Hyogo, part of the top-rated Toku A growing district. It has a gentle ginjo aroma, a soft, silky texture and a mellow, rounded palate. Its quiet structure cuts neatly through richness, so it pairs especially well with oily fish stews and other fatty dishes. Serve chilled or at room temperature.

SMV: +1

About the brewery

Kikunosato Shuzo has brewed at Otawara in northern Tochigi since 1866, on the Nasunogahara plain, a long-established rice-growing area with abundant groundwater fed by the Naka River. It is a small brewery of around 800 koku, with four full-time staff and seasonal hands brewing from mid-September to mid-May. Its revival since 2004 has been built on the Daina label, which now leads a range that also includes plum and yuzu liqueurs.

特A地区東条町で育った山田錦を使用。この山田錦を原材料として醸造したお酒は酒質にまるみがあり、淡麗で現在の酒米の中では最高の酒質が得られると言われております。山田錦が秘めるふくらみのある甘味と旨味が十分に表現されているお酒です。柔かくシルキーな質感が とても心地よく、米の甘味が存分に楽しめる仕上がりです。奥行きのある味わいで終始嫌味がなく、リッチ感満載の純米吟醸。 若干の渋みがタイミングよく後半を締め、飽きずに飲める大那らしい1本です。 ぜひお試しくださいませ。