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Banshu Ikkon Junmai Ginjo Aizan Nama (brewed in 2024)

Banshu Ikkon Junmai Ginjo Aizan Nama (brewed in 2024)

兵庫県／山陽盃酒造

Winner of the Gold Award in the Sake and Junmai Ginjo categories at the IWC (International Wine Challenge) 2024. Winner of the Silver Award at the Sake Competition 2024.
This is a namazake version of the popular Junmai Ginjo sake, made with Aizan sake rice from Banshu. The Aizan rice, with its large core and easy solubility, is carefully fermented at low temperatures for a long period of time to maximize its characteristics. Furthermore, the new brewery's "gravity system" (a method of moving the rice by gravity after pressing, without using a pump) leaves a fizzy, gassy feeling in the liquid, enhancing the refreshing feeling and achieving a silky texture on the tongue.

Specific name, etc.: Junmai Ginjo / ALC (%): 14.0 / Main ingredient: Aizan / Rice polishing ratio (%): 50 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,980
¥1,980
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Producer/Brewery ( Hyogo Prefecture/Sanyo Sakai Brewery (Banshu Ikken) )

This brewery, located in Shiso City, Hyogo Prefecture, was founded in 1837 (Tenpo 8). They use soft water pumped from their own wells in the Ibo River system as their brewing water, and aim to produce smooth, soft sake.

The sake rice used is exclusively Hyogo Prefecture-grown varieties such as Yamada Nishiki, Hyogo Kita Nishiki, and Hyogo Yumenishiki.
The Banshu region is Japan's leading sake rice producing region, and we are particular about using sake rice that is "native" to Hyogo Prefecture.

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