Masumi Nanago Yamahai Junmai Daiginjo - 720 ml
Produced by the historic Miyasaka Brewing Company (founded in 1662), the Nanago—meaning "Number Seven"—is a tribute to the brewery's most famous discovery. In 1946, a unique yeast strain was identified in their fermentation tanks; designated as Association Yeast No. 7, it became the most widely used sake yeast in the world. This specific sake is a liquid celebration of that heritage, crafted using the ancient yamahai brewing method, which relies on natural lactic acid development rather than modern additions.
Description
This ultra-premium sake features a clear appearance and a profile that defies the typical expectations of the rugged yamahai style. While many yamahai sakes are punchy and earthy, the Nanago is celebrated for its understated elegance and "seventh heaven" refinement. The nose offers a complex bouquet of ripe bananas, yellow peaches, and subtle hints of cereal and laurel. On the palate, it delivers a silky, full-bodied texture with layers of clear umami, subdued sweetness, and firm acidity. Subtle notes of Nilla wafers and molasses are balanced by a tight bitterness and a slight peppery timbre in the finish. It is brewed with local Kinmon Nishiki rice polished down to 40%. ABV 15%.
Food Pairing
The structural acidity and expansive umami of this sake make it an exceptional partner for a broad range of high-end cuisines. Its refined profile complements traditional Japanese dishes like whiting tempura, asparagus goma-ae, and bamboo shoots stewed in dashi. It also transitions beautifully to Western fare, pairing elegantly with seafood risotto, truffle mac and cheese, or lemon and garlic prawns. For a richer experience, serve it chilled alongside grilled salmon, roasted chicken, or aged cheeses.
Original: $84.72
-65%$84.72
$29.65Masumi Nanago Yamahai Junmai Daiginjo - 720 ml
Produced by the historic Miyasaka Brewing Company (founded in 1662), the Nanago—meaning "Number Seven"—is a tribute to the brewery's most famous discovery. In 1946, a unique yeast strain was identified in their fermentation tanks; designated as Association Yeast No. 7, it became the most widely used sake yeast in the world. This specific sake is a liquid celebration of that heritage, crafted using the ancient yamahai brewing method, which relies on natural lactic acid development rather than modern additions.
Description
This ultra-premium sake features a clear appearance and a profile that defies the typical expectations of the rugged yamahai style. While many yamahai sakes are punchy and earthy, the Nanago is celebrated for its understated elegance and "seventh heaven" refinement. The nose offers a complex bouquet of ripe bananas, yellow peaches, and subtle hints of cereal and laurel. On the palate, it delivers a silky, full-bodied texture with layers of clear umami, subdued sweetness, and firm acidity. Subtle notes of Nilla wafers and molasses are balanced by a tight bitterness and a slight peppery timbre in the finish. It is brewed with local Kinmon Nishiki rice polished down to 40%. ABV 15%.
Food Pairing
The structural acidity and expansive umami of this sake make it an exceptional partner for a broad range of high-end cuisines. Its refined profile complements traditional Japanese dishes like whiting tempura, asparagus goma-ae, and bamboo shoots stewed in dashi. It also transitions beautifully to Western fare, pairing elegantly with seafood risotto, truffle mac and cheese, or lemon and garlic prawns. For a richer experience, serve it chilled alongside grilled salmon, roasted chicken, or aged cheeses.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Produced by the historic Miyasaka Brewing Company (founded in 1662), the Nanago—meaning "Number Seven"—is a tribute to the brewery's most famous discovery. In 1946, a unique yeast strain was identified in their fermentation tanks; designated as Association Yeast No. 7, it became the most widely used sake yeast in the world. This specific sake is a liquid celebration of that heritage, crafted using the ancient yamahai brewing method, which relies on natural lactic acid development rather than modern additions.
Description
This ultra-premium sake features a clear appearance and a profile that defies the typical expectations of the rugged yamahai style. While many yamahai sakes are punchy and earthy, the Nanago is celebrated for its understated elegance and "seventh heaven" refinement. The nose offers a complex bouquet of ripe bananas, yellow peaches, and subtle hints of cereal and laurel. On the palate, it delivers a silky, full-bodied texture with layers of clear umami, subdued sweetness, and firm acidity. Subtle notes of Nilla wafers and molasses are balanced by a tight bitterness and a slight peppery timbre in the finish. It is brewed with local Kinmon Nishiki rice polished down to 40%. ABV 15%.
Food Pairing
The structural acidity and expansive umami of this sake make it an exceptional partner for a broad range of high-end cuisines. Its refined profile complements traditional Japanese dishes like whiting tempura, asparagus goma-ae, and bamboo shoots stewed in dashi. It also transitions beautifully to Western fare, pairing elegantly with seafood risotto, truffle mac and cheese, or lemon and garlic prawns. For a richer experience, serve it chilled alongside grilled salmon, roasted chicken, or aged cheeses.
