Description
Jikon Junmai Daiginjo “Nabari” stands as the ultimate flagship expression from Kiyasho Shuzo in Mie Prefecture. Representing the pinnacle of the world-renowned Jikon lineup, this rare and highly coveted expression is an absolute celebration of hyper-local terroir. It is crafted exclusively using premium Yamadanishiki rice cultivated by dedicated local partner farmers in the nutrient-rich, clay soils of Nabari City’s Mihata district.
Technical Highlights
* Category: Junmai Daiginjo
* Rice Variety: 100% locally grown Yamadanishiki (Nabari City, Mie Prefecture)
* Polishing Ratio: 40%
* Alcohol: 16% ABV
* Sake Meter Value (SMV): +0
* Acidity: 1.5
* Water Source: Pure, medium-soft underground well water from the Nabari River system
Tasting Notes
“Nabari” masterfully marries vibrant fruit aromatics with a profound, grounded depth of flavor:
* Nose: An elegant, expressive bouquet featuring alluring notes of fresh melon, ripe strawberry, and juicy white peach, complemented by subtle hints of vanilla.
* Palate: Exceptionally smooth, juicy, and well-balanced. It delivers a luxurious wave of clean, fruit-forward sweetness seamlessly matched with rich, perfectly structured umami. A signature touch of delicate acidity and subtle, herbal bitterness provides a sharp, refreshing edge.
* Finish: Elegantly long and harmonious. The rich body of the Yamadanishiki settles gently on the palate, leaving a clean, mineral-driven finish with a faint, earthy nuance reminiscent of the region’s unique clay-rich terroir.
Serving & Pairing Suggestions
* Temperature: Best enjoyed well-chilled between 5°C and 10°C to highlight its pristine structure and vibrant aromatics.
* Glassware: Serve in a white wine glass or crystal stemware to let the complex layers fully unfold.
* Pairings: An exceptional companion to fine Japanese cuisine, high-end sushi, sashimi, fatty fish like salmon or nodoguro with sweet-and-savory glazes, buttered or grilled proteins, and artisanal goat cheeses
