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Banshu Ikkon Junmai Ginjo Nonosan

Banshu Ikkon Junmai Ginjo Nonosan

兵庫県／山陽盃酒造

For the 2024 brewing year, we will be using Shingin rice polishing (flat polishing), and the taste is the polar opposite of the standard "Super Dry Series", characterized by a sweet and gorgeous ginjo aroma and a light and clear taste, making it a recommended sake to drink chilled.

Among alcoholic beverages with a strong image of being dry, this one has a slightly modern construction with a sweet taste of honkasu and a low alcoholic taste.

* "Shingin Polished Rice (Flat)" efficiently removes protein by polishing the rice in the thickness direction, reducing the amount of essential ingredients that are removed, and has the characteristic of making the taste lighter even with the same polishing ratio.
*"Nonosan" means "Kannon" in the Tajima region of Hyogo Prefecture, and is a dialect spoken in the hometown of the former chief brewer.

Specific name, etc.: Junmai Ginjo / ALC (%): 15.0 / Main ingredient: Yume Nishiki / Rice polishing ratio (%): 60 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2023

<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.

¥3,080
¥3,080
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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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