• Prefecture: Hiroshima

• Rice & polishing: Hattan Nishiki, polished to 55%

• Style: Junmai Ginjo

• Food pairings: Grilled oysters, sashimi, salt-grilled white fish, chicken yakitori

• Taste: Lively, airy, savoury, clean

• Alc.: 15%

This Junmai Ginjo is brewed with great care from Hattan Nishiki, a rice native to Hiroshima, polished to 55%. A special koji-making method is used to bring flavour and aroma into close harmony. The entry is lively and aromatic, leading to an airy, fresh palate with a well-balanced savoury character and soft acidity. Dryness and sweetness sit in good proportion before a clean finish. It is very enjoyable on its own or with food.

SMV: +3｜Acidity: 1.4

About the brewery

Nakao Jozo brews in Takehara, Hiroshima, a salt-and-sake town known as the little Kyoto of Aki. Its everyday range carries the Seikyo name, including a very dry tokubetsu honjozo, while the Maboroshi line is the label for which the brewery is best known beyond the region.

米こうじ 造 りに 特 に 時間 をかけ 「 旨味 」 と 「 香 り 」 の 調和 を 大切 にして 醸 した 純米酒 です。 八反錦 で 醸 すお 酒 は 、 しぼりたてのときには 淡麗 だが 芯 が 通 った 張 りのある 酒質 となる 。 そして 、 半年 が 経 つ 秋 には 、 やわらかだが 腰 のある 小味の 利 いた 旨酒 となる 。