Kano
As a higher grade of Nechi-Osan Junmai-Ginjo (55%), this sake is specially made by blending the first-grade Koshitanrei rice produced in Nechitani with the first-grade Gohyakumangoku rice produced in Nechitani.
The unfiltered Nakakumi-genshu is heated in a bottle and matured at low temperature in a refrigerator, then blended at 5:5 with a slight addition of water and heated in a bottle before shipping.
It is released only once a year and the production volume is very small, but it is a sake that allows you to enjoy the fun of blending. The description reads...
It is quite fruity, and the flavor of the rice fills the mouth.
It finishes with a firm cut.
It is delicious.
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