Naginata Junmai Daiginjo

Background Naginata is an extremely limited production Junmai Daiginjo sak\xe9 brewed by brewmaster Takumi Kuwabara in Sak\xe9One\u2019s Forest Grove kura (brewery) utilizing the abundant, soft water of Oregon\u2019s beautiful coastal range. A sak\xe9 specific rice called Yamada Nishiki, grown by a single grower in Arkansas, was chosen for this project. The rice was milled to 40%, meaning the outer 60% of each grain was removed in order to utilize the starch-rich center of the grain called the shinpaku. Polishing rice in this fashion results in a clean, focused sak\xe9 with fruity and floral characteristics. A proprietary yeast was used for fermentation to further highlight the fruit and floral notes. \u201cWe made many test batches before deciding on a final approach,\u201d says brewmaster Takumi Kuwabara. \u201cWe experimented with multiple rice polish levels, yeasts, and brewing techniques until we got it just right. We\u2019ve waited over 20 years for this, so we weren\u2019t going to rush anything.\u201d

Alcohol percentage: 15.5

Tasting Notes

Naginata is an extremely limited production sake crafted by brewmaster Takumi Kuwabara in our Oregon Kura. Bright, fruity aromas of blueberry, banana, and grape are balanced by subtle dryness and flavors of Fuji apple, melon, and guava. Hints of pepper and licorice layer in the background leading to a smooth and lingering finish. This Junmai Daiginjo is elegant and complex, representing our best-of-the-best expression of what is possible in American sake making.