Sake specs
- Prefecture
- Wakayama (和歌山)
- Rice type
- Gohyakumangoku (五百万石)
- Polishing rate (semaibuai)
- 65%
- Alcohol content
- 18%
Chōkyu Junmai Namagenshu (純米酒 超久 生原酒), an unpasteurized Junmai crafted from Gohyakumangoku rice, offers a captivating dual-seasoned experience. From November to February, savour the vibrant freshness of this sake, bursting with the lively character of freshly pressed brew. As spring arrives in March, subtle ageing begins, allowing the nuanced flavours of the rice to unfold gracefully. The aroma is delicate and alluring, a gentle caress to the senses. A luxurious interplay of sweet and tart fruit flavours on the palate unfolds, culminating in a crisp and invigorating finish that harmoniously balances the richness.
Chōkyu Junmai Namagenshu proves remarkably versatile. It complements robust dishes like tuna and simmered delicacies and lighter fare like refreshing vinegared creations.
About the brewery
- Brewery
- Nakano BC
- Name in Japanese
- 中野BC
- Address
- 758-45 Fujishiro, Kainan, Wakayama 642-0034
- Phone
- 028-681-0011
- Website
- Online store
日本酒｜和歌山の酒蔵・中野BCのお酒 [公式通販サイト]
旨味と辛口のバランスを引き出し、食中酒により合う味わいに仕上げています。モンドセレクション・KuraMasterなど国内外で受賞するお酒です。shop.nakano-group.co.jp
Nakano BC is a brewing company headquartered in Kainan, Wakayama Prefecture. In 2002, the company was renamed, following the merger of three group companies, Nakano Brewery (中野酒造), Fuji Shokuhin (富士食研株式会社) and Kishu Wine Co. (紀州ワイン株式会社). The BC in Nakano BC stands for 'Biochemical Creation'.
In addition to sake, plum wine, shochu and other alcoholic beverages, the company also produces and supplies plum juice to other companies. It is the largest producer of plum juice in Japan. The company has recently expanded into making and selling health foods and supplements using ume extracts.
The company has established an in-house research institute, the Food Science Research Institute, to research the efficacy of ume. In 2011, together with a professor from Chubu University, they discovered that ume extract acts to prevent the infection and spread of influenza viruses. This was the world's first discovery of a natural ingredient linked to the prevention of the disease and spread of influenza, and it became a hot topic in newspapers and on the internet. The institute has also developed a technology to knead plum extract and plum pulp powder into granular form and obtained a manufacturing process patent.
In addition to sake, plum wine, shochu and other alcoholic beverages, the company also produces and supplies plum juice to other companies. It is the largest producer of plum juice in Japan. The company has recently expanded into making and selling health foods and supplements using ume extracts.
The company has established an in-house research institute, the Food Science Research Institute, to research the efficacy of ume. In 2011, together with a professor from Chubu University, they discovered that ume extract acts to prevent the infection and spread of influenza viruses. This was the world's first discovery of a natural ingredient linked to the prevention of the disease and spread of influenza, and it became a hot topic in newspapers and on the internet. The institute has also developed a technology to knead plum extract and plum pulp powder into granular form and obtained a manufacturing process patent.
