Nanago (Number Seven) is brewed with local Kinmonnishiki rice and Masumi No. 7 Yeast in the traditional Yamahai style. It is a liquid reflection of the beauty of our mountain home. Pairs well with Japanese whiting tempura, fried spring rolls, asparagus goma ae, bamboo shoots stewed Tosa style. The ripe banana and spiciness of Nanago make a good harmony with the aromatics of such dishes. The sake’s clear, expanding umami balances well with dashi.
Rice polishing: 40% / Rice variety: Kinmonnishiki / Alcohol: 15% / Yeast: Masumi #7