Nakagumi refers to a sake that is derived from the last step of the brewing process, where the Moromi is being squeezed out from a meshed bag. The middle drip is called Nakagami, and it is said to be the most well balanced in terms of taste and scent. As breweries usually mix the 3 different drips into a single bottle and label, it is rare to find a sake that only contains the Nakagumi part of the sake.
 
The Haneya Junmai Nakagumi generally has a gentle floral aroma, with a dry finish. The distinct savouriness comes out in the midpalate, and it is very flavourful. After a sip, the aroma of nuts and rice grains are released and can be tasted. This sake is best served chilled or warm, and can be paired with various types of dishes such as Miso or Soy sauce based foods.
 
Specifications
Alcohol percentage: 16%
Origin: Toyama Prefecture
SMV: +7.5
Rice Polishing: 60%
 
「羽根屋」ブランドの最もスタンダードな火入れの純米酒です。富山のお酒は、豊富な富山湾の海産物の影響を受けており、一部の例外を除き、大半が海の幸に合う「淡麗辛口」系のお酒が造られています。日本酒度は＋７．５と高めの辛口酒ですが、新潟県の淡麗酒とはまた異なるタイプの淡麗辛口酒です。富山で穫れた海産物を、さっぱりした味付けで食べながら飲みたくさせてくれるお酒です。