Nabeshima Harvest Moon Junmai Fukuchiyo Shuzo | 富久千代酒造有限会社(鍋島)

Nabeshima Harvest Moon Junmai

$38.00 USD

Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM
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Tasting Notes

Nabeshima Harvest Moon opens with the brewery's signature gentle effervescence and a fresh, fruity aroma. Summer maturation brings a mellow, rounded expression of rice with generous umami and depth. Refined acidity and a pleasant touch of bitterness keep the palate balanced and lead to a clean, crisp finish. Serve slightly chilled at 46 to 59°F (8 to 15°C). Pair with grilled fish, mushrooms, or other autumn dishes.

Specifications

Region: Saga, Japan
Class: Junmai
Rice: Aiyama and Omachi
Rice-Polishing Ratio: 60%
Sake Meter Value (SMV): 0
Acidity: 1.5
ABV: 15%
Water: Mount Taradake subterranean water
Best Served: Slightly chilled, 46 to 59°F (8 to 15°C)
Size: 720ml

Overview

Crafted from Aiyama and Omachi rice polished to 60%, Harvest Moon is Nabeshima's limited autumn Junmai release. Resting through the summer allows the sake to develop greater roundness and savory richness while preserving the lively freshness associated with Nabeshima. The result balances mature rice flavor with bright fruit, fine effervescence, and a refreshing finish.

About the Brewery
Kashima, Saga, Japan Regional location shown. Marker may represent the prefecture.

Fukuchiyo Shuzo Co., Ltd.

富久千代酒造有限会社

A Hizen Hamashuku brewery founded in 1923 and producer of the Nabeshima brand launched in 1998.

Founded
1923
Location
Kashima, Saga, Japan

Brewing philosophy

Make a natural, locally loved sake that gently stimulates all five senses, improving each brewing year toward an evolving ideal.

SAKEZEN

Brewery Signature

  • Nabeshima
  • Hizen Hamashuku
  • natural balance

Generous and composed, with polished fruit and soft rice sweetness.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.