Nabeshima Yamadanishiki Junmai Ginjo

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Tasting Notes

Nabeshima Yamadanishiki Junmai Ginjo opens with an elegant apple-like aroma and a subtle stream of fine bubbles. Juicy umami and gentle sweetness give the palate a rounded, full-bodied texture, while balanced acidity keeps the finish clean and lively. Serve chilled at 46 to 59°F (8 to 15°C) for a brighter fruit profile, or warmed at 104 to 122°F (40 to 50°C) for a fuller expression of rice. Pair with cream-based dishes, Japanese braised pork belly, or boiled crab.

Specifications

Region: Saga, Japan
Class: Junmai Ginjo
Rice: Yamadanishiki
Rice-Polishing Ratio: 50%
Sake Meter Value (SMV): -1
Acidity: 1.4
ABV: 16%
Best Served: Chilled, 46 to 59°F (8 to 15°C), or warmed, 104 to 122°F (40 to 50°C)
Size: 720ml

Overview

Made with Yamadanishiki polished to 50%, this Junmai Ginjo combines polished fruit character with the depth and savory appeal of rice. Its apple-like fragrance, juicy umami, and fine effervescence create a generous yet balanced style that remains versatile across a wide range of serving temperatures.
Awards:

• International Wine Challenge 2025, Silver Medal, Junmai Ginjo Category
• International Wine Challenge 2024, Bronze Medal, Junmai Ginjo Category

About the Brewery

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.