This Junmai-ginjo brewed with the local Shimane Prefecture rice Kairyo Omachi polished to a 50% ratio. Its mash is produced in a traditional method that keeps the alcohol content under 15%. Prepared by Chief Brewer Izumo, a highly skilled industry veteran
"Nanakanba Tokubetsu-junmai" won the Platinum Award in Junmaishu category of Kura Master 2021 in France. This is made from both "Kairyo Omachi" and "Gohyakumangoku", two varieties of sake brewing rice grown in Shimane Pref. and has respective characterist