The Nakagumi is the exact heart of a sake batch. Both first drippings and last pressings go elsewhere as only the best goes into this bottle. You’ll be entranced by the salty dryness balanced by sweet vanilla nama richness and a lingering fresh umami finish. Brewed with the oldest Kyokai yeast in use today; #6 was isolated at Aramasa in Akita.
Seimaibuai 55%
Rice Yamadanishiki
SMV +4
Alcohol 17%
Acidity 2.2%
Amino 1.3
Yeast 6 (Aramasa)
Ideal Storage 28F-38F
