Narai Sankei
narai sankeiNarai — Suginomori Shuzo, Nagano
A refined pairing for delicate white fish, Japanese cuisine, and lightly sweet desserts and wagashi.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamae Nishiki
- Yeast
- Kyokai No. 7
- Alcohol
- 14%
Flavor profile Kun-shu
Kun-shu — aromatic and light
Pear and floral aromas typical of a junmai daiginjo point to high aroma, while the light mouthfeel, clean finish, 14% ABV and slight effervescence indicate a light body with restrained sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Fruit aromas reminiscent of Japanese pear (wase nashi), with a gentle sweetness, open first. Swirling the glass releases a flower scent like honeysuckle (suikazura), giving a slightly sharp impression. The aroma is fresh and floral with the juiciness of a Japanese pear, but on the palate it is, in a positive sense, light in density and soft, with the character of the Orin apple (Orin, 王林). The finish is relatively clean. The rice, Sankei Nishiki, belongs to the lineage of Miyama Nishiki, a sake rice grown in Nagano Prefecture, and was registered as a variety in 2020. Its name means 'blessings from the mountains of Shinshu,' and it is a young sake rice. It offers a refreshing green aroma that evokes nature and a clear, crisp mouthfeel like a mountain stream. Lightly sparkling, it is finished as a fragrant yet clean and refreshing sake. Ingredients: Narai mountain spring water, Sankei Nishiki from Azumino, yeast (Kyokai No. 7) Rice polishing ratio: Not disclosed; Junmai Daiginjo class Origin: Narai-juku, Nagano Prefecture Storage: Refrigerate (5-10°C); store upright in a cool, dark place *Because everything from rice washing through brewing is done by hand, production volume is limited.
Other sake from this brand 2
- Narainarai
- Narai Kinmonnarai kinmon