These four types of junmai sake are produced by MIYAKO-NISHIKI SAKE BREWING, a company established 140 years ago in Shimane Prefecture. As expressed in its name, the brewer’s sake reflects and superimposes the image of the flavor on the changing color of the trees and leaves in each season.
“Wakaba” is a sake with the light taste of freshness and youthfulness, just like young leaves that sprout from a tree. This is the perfect sake for an aperitif.
“Tokiwaba” is a rich and full-bodied sake. Its taste expresses the leaves of evergreen trees that grow lushly throughout the year.
“Kikuchiba” has a matured and deep sweet taste. The sake also has a rich taste that gives the image of autumn leaves turning red and returning to the earth.
“Komomiji” taste is acclaimed for its exquisite aroma and mellowness. The concept of this sake is inspired by the vivid color of crimson leaves.
The brewer names of these sake products are derived from the traditional Japanese colors that have been handed down from the Heian period, and also from the seasonal words of haiku Japanese poems. The color is not merely a “color,” but also symbolizes the history and people’s thoughts in Japan who have lived in harmony with nature.
The brewer carefully selected the ingredients, manufacturing methods and rice. In particular, the rice is harvested in Shimane Prefecture and fermented with mineral-rich underground water that flows from the Chugoku Mountains to the Sea of Japan. The brewer does not create flavor with additives or mixed ingredients in order to cherish the flavor of natural fermentation. In addition, Japanese washi paper was used for the etiquette label to express the texture of the trunk of the tree.
Meals are changed by people’s moods every day. MIYAKO-NISHIKI SAKE BREWING ensures that each Nishiki sake product is the best accompaniment with every different meal on the dining table.