Nabeshima Junmai Ginjo
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Overview
A Junmai Ginjo is defined by rice milled to at least 60% and brewed with no added distilled alcohol; Nabeshima's version exceeds that standard with a 50% polishing ratio and Yamada Nishiki rice. Made by Fukuchiyo Shuzo in Saga Prefecture, it carries a fairly dry Sake Meter Value of +5 balanced by an acidity of 1.4, giving a fuller-bodied ginjo than the lighter northern style. Tropical and stone-fruit character lead the aromatic profile at 16% alcohol. It sits one milling tier below the brewery's Daiginjo yet shares the same fruit-forward, crisply acidic house signature.
Description
Nabeshima's core Junmai Ginjo catapulted Saga Prefecture onto the global sake stage. Rich, fruity, with vibrant tropical and stone fruit notes balanced by crisp acidity. The fuller body and bolder flavors distinguish Kyushu-style ginjo from the lighter northern expressions. Each sip reveals why this brand won the IWC Champion Sake trophy.
Ingredients
Brewery
Fukuchiyo Shuzo
富久千代酒造
Saga
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