Prefecture: Chiba
Rice & polishing: Miyama Nishiki, polished to 60%
Style: Tokubetsu Junmai, pasteurised once
Food pairings: Yakitori with tare, grilled eel, braised pork, sukiyaki
Taste: Rich, full-bodied, refreshing, savoury
Alc.: 15%
This Tokubetsu Junmai from the Fudo line pairs a refreshing aroma with a rich, full taste. It is not charcoal filtered, so it keeps its natural golden yamabuki colour, and a single pasteurisation gives it a solid, well-built body. Made with Miyama Nishiki polished to 60%, it is enjoyable either chilled or at room temperature, and its weight makes it a good match for richer, savoury dishes.
About the brewery
Nabedana dates from 1689, with its head office in Narita and its working brewery in the small river town of Kozaki in Katori district, Chiba. Since 1997 it has brewed entirely with its own staff rather than a visiting guild toji. It runs two marks in parallel: the long-established Jinyu and the Fudo line, known in the trade for its tsurushibori nama genshu bottlings.
爽やかな 香 りと 濃醇 でコクのある 味 わいが 特徴 です 。 常温 でも 冷 やしても 良 く 、 山吹 の 色合 いが 残 る 無炭素濾過 と 、 一度火入 れがもたらす 、 しっかりとしたボディ 感 のある 味 わいに 仕上 げました 。 酒度: +2 、 原料米: 美山錦 、 精米歩合: 60%
