A new-style daiginjo for the 21st Century with a saucy attitude. Brewed using the old yamahai method with Assn. No. 7 yeast, discovered at Miyasaka Brewing Co. in 1946.
Nanago’s lively taste complements many non-Japanese foods. It goes equally well with salads, omelettes and French and Italian seafood dishes. Refrigerate after purchase and serve at 50–60 degrees.
Silver Award, Daiginjo B class, 2013 U.S. National Sake Appraisal