Origin: Yamagata Prefecture
Polishing Ratio: 50%
'Nakadori' is produced when 'Moromi' (fermenting sake) is pressed into the second stage. This type of sake is the most difficult to produce as it needs a special technique of separating the solid and liquid part of the 'momori'. This is the part of the pressing stage where the sake gives out the most balanced flavour and fragrance.
Using Miyamanishiki rice cultivated by the brewers themselves, this sake has a refreshing, citrus, sharp and elegant character. Pairs well with many dishes. Best to serve with meals.
Tatenokawa Brewing Company represents lightness and transparency of a clean river. The 180 years of history never interfere with their continuous challenge to achieve the highest quality. It was the first sake brewery in Yamagata that decided to brew exclusively Junmai Daiginjo sake and they continue to do so while providing their high quality sake at affordable prices. Nearly all the rice they use for production is locally grown Miyamanishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.