Naganomeijo KISEKIREI Junmai Ginjo

To create a sake with a refreshing, lemon-like acidity, we crafted it using a blend of yellow koji and white koji, resulting in an entirely new style of sake.

Its sweet, tangy, and juicy profile resembles that of white wine or fruit wine, making it an excellent pairing with Western cuisine, desserts, and cheese.

A single heat treatment is applied during bottling to enhance its smoothness and gentle sweetness. As you continue to drink, the evolving balance of sweetness and acidity becomes more pronounced—making it irresistibly enjoyable and increasingly addictive with every sip.

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