Junmai Daiginjo “Mystery”
This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. Yamada Nishiki rice does not break even if polished to a high degree. After steaming, the rice has a high water content and is very elastic, so that it can produce outstanding koji. Especially when the koji-making process takes longer than 50 hours and is carried out for a long time at high temperatures, Yamada Nishiki shows its strength. When the 3rd generation president and brewmaster of the Nakao family discovered an apple yeast, for making sake after experimenting with 2,000 sources of yeast, it was this product that he made. It was served at the Imperial Palace for the Emperor’s New Year’s celebration for three years and received a gold medal at the Japanese National Sake Competition. It is soft and billowing, yet powerful and full.
San Francisco International Wine Competition
This competition level junmai daiginjo shows great elegance and finesse. Low aroma, soft, light and ethereal on the palate, with concentrated candied fruit. Melts away in the finish.
Serve chilled on its own or with elegant foods and light desserts.
Grade: Undiluted Junmai Daiginjo
Rice: Yamada Nishiki
Alcohol Percentage: 16.5%
points of distinction
- It is soft and billowing, yet powerful and full.
- It was served at the Imperial Palace for the Emperor’s New Year’s celebration for three years and received a gold medal at the Japanese National Sake Competition
The superb quality of its water is one of the main reasons Takehara has become a sake brewing center. The water of the Kamo River which flows through the town, has the same excellent quality as commercially sold mineral water and its source never runs dry.