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Nanawarai “Junmai Ginjo” Nama
Nanawarai “Junmai Ginjo” Nama Thumbnail

Nanawarai “Junmai Ginjo” Nama

Nagano prefecture

$43.20  $48.00
$43.20
Quantity
- +
$43.20

Perfect for summer picnics

The Hiroshima yeast used to brew this summer seasonal endows it with a tropical fruit aroma reminiscent of pineapple and kiwi. This junmai ginjo is light, smooth and refreshing, all while preserving a well-balanced sweetness and umami. These characteristics make it a solid pairing for delicate sashimi, as well as creamier dishes such as buttery scallops or potato salad. Elevate your next picnic by bringing it in your cooler!

Pre-order important information

  • Estimated delivery date: Mid June 2025
  • Pre-order duration: by April 15
  • Shipping: All items in your order, including regular items, will be shipped once pre-order items are released.
  • Payment: Full payment is due at time of pre-order.
  • Cancellation: All sales are final. In case of changes in stock availability, cancellation may occur, in which case a refund will be issued.
  • FAQ: Please refer pre-order FAQ page for more details.

Characteristics

Brand Nanawarai
Brewery Nanawarai Brewing Company
Category Junmai Ginjo
Subcategory Nama
Taste Profile Light & Dry
Rice variety Miyamanishiki
Yeast variety Hiroshima Yeast
Alcohol 14.0%
RPR ? 55%
SMV ? 1.5
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Nanawarai “Junmai Ginjo” Nama is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Nanawarai “Junmai Ginjo” Nama - Nagano prefecture

Nanawarai is made in Nagano prefecture in the Chubu region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Pineapple

    Pineapple
  • Kiwi

    Kiwi

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi
  • Veggies

    Veggies
  • Seafood

    Seafood

Nanawarai Brewing Company

Deep in the mountainous prefecture of Nagano in Kiso town is where you’ll find Nanawarai Brewing Company. They were founded in 1892 on one of the five main historic roads called Nakasendō (also known as Kisokaidō) connecting present day Tokyo and Kyoto. Today in Kiso town you can experience historic inns, meet docile horses known as Kiso horses, and enjoy some buckwheat noodles made with wheat grown in the area. The pure water and severe winters they endure produces elegant and smooth sake, while they also focus on pursuing umami that is both nostalgic and satisfying.

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