Prefecture: Hiroshima
Rice & polishing: Yamada Nishiki, polished to 45%
Style: Junmai Daiginjo (undiluted)
Food pairings: Grilled meats, sukiyaki, sashimi, rich seafood
Taste: Mellow aroma, rounded, rich, crisp
Alc.: 16.9%
Brewed with apple yeast discovered by fourth-generation brewery master Kiyoma Nakao, the yeast behind Maboroshi's first-place win at a nationwide sake competition in 1984. Made with Yamada Nishiki, the king of sake rice, it has a deeply rich taste with a sharp, crisp fragrance in fine balance. Enjoy its mellow aroma and rounded flavour: the ultimate Maboroshi.
SMV: ±0
About the brewery
Nakao Jozo was founded in 1871 at Takehara, Hiroshima, the salt-and-sake town known as the little Kyoto of Aki. Its everyday range carries the Seikyo name, and it is best known for Maboroshi, a line fermented with a yeast the house isolated from apples.
