Fukuchiyo Shuzo | 福千代酒造 (鍋島)

Nabeshima Tokubetsu Junmaishu Yokawasan Yamadanishiki

$39.99 USD

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

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Explore the Same Brand:

Nabeshima

Tasting Notes

This Tokubetsu Junmai from Nabeshima is defined by precision, balance, and quiet depth. The aromatic profile is restrained and elegant, offering soft impressions of pear, melon, and gentle rice sweetness. On the palate, it is clean and composed, with a smooth entry that unfolds into subtle umami and a finely etched acidity. The texture is light yet structured, leading to a crisp, polished finish that lingers with clarity rather than weight.

About the Rice (Yokawa Yamada Nishiki): This sake is brewed using Yamada Nishiki rice from Yokawa (Hyogo), a designated "Special A" (Toku-A) district. This is the same top-tier rice often used for ultra-premium Daiginjo sakes, offering exceptional depth and elegance at a Tokubetsu Junmai price.

Specifications

Region: Saga, Japan
Class: Tokubetsu Junmai-shu
Rice: Yamada Nishiki (Yokawa)
Rice Polishing Ratio: Not disclosed
ABV: 15.0%
Size: 720ml
Storage: Keep Refrigerated

Overview

Brewed by Fukuchiyo Shuzo in Saga, this special Junmai expression highlights a refined, transparent style that emphasizes purity of ingredients and structural balance. The designation “Tokubetsu Junmai” reflects a focused brewing approach without added alcohol, allowing the character of the rice and water to take center stage. Best enjoyed well chilled, it delivers a poised, articulate profile that excels with delicately seasoned cuisine and showcases the hallmark elegance for which Nabeshima is known.

Best Served: Chilled

Food Pairing: Sushi, sashimi, steamed or grilled white fish, dashi-based dishes, lightly seasoned vegetables, and refined seafood preparations.

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.