The ginjo is made from the rice of Yamada Nishiki that a farmer of Niwadani in Osaka Prefecture, Masaki Terada, cultivates with no-tilling cultivation method without using pesticides and chemical fertilizers.
Niwadani is a rice production area from ancient times.
Tanada rice fields (terrace paddy fields) spread in the valley among mountains.
The people who wanted to organically cultivate Yamada Nishiki, the best sake rice, and to make sake of Osaka, gathered at the place, and that gave birth to the sake two years ago.
The fragrance is modest.
This sake has the characteristic of Yamada Nishiki that has the savory of rice while being refreshing.
When you drink the jummai ginjo after decanting it at room temperature or chilling a little, you can enjoy just the right flavor.
This pure rice liquor is a liquor that has a strong taste of solid rice.
Yamada Nishiki is a rice generally used for sake in the categories of Ginjo Sake, Junmai Ginjo Sake, Daiginjo Sake and Junmai Daiginjo Sake. It can be said that Yamada Nishiki’s 80% pure rice sake is rare.
Please compare it with pure rice ginjo sake.
Information of Sake
| Bland | Niwadani (上神谷) |
| Volume | 720ml |
| Rice | Organic rice Yamada nishiki from Sakai City, Osaka Prefecture (Producer:Masaki Terada) |
| Rice Polished Rate | Junmai Ginjo 60% , Junmai 80% |
| Alcohol content | 17.5% |
| SMV | Junmai Ginjo 2.8 , Junmai 3.3 |
| Acidity | Junmai Ginjo 1.5 , Junmai 1.6 |
| Brewery | Kitashoji Sake Brewery (北庄司酒造店) |
| Address | Izumisano City, Osaka pref. |
| Toji | Hiroshi Ezaki |
Kitashoji Sake Brewery
