Sake specs
- Prefecture
- Wakayama (和歌山)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 55%
- Alcohol content
- 17%
Risshun Asashibori Junmai Ginjō Namagenshu (立春朝搾り 純米吟醸 生原酒) is made in a nationwide annual brewing event organised by the Japan Prestige Sake Association (日本名門酒会). In 2022, 43 breweries across Japan participated in brewing this sake.
The fourth of February is the day of Risshun (立春), the beginning of spring in the lunar calendar. The night before Risshun, on Setsubun, people throw beans to drive away evil spirits, bring in good fortune and welcome the new year. Risshun Asashibori is a celebratory sake for Risshun, the day that welcomes spring. The sake is pressed all night long from the night of Setsubun, and the freshly pressed raw sake is delivered the same night. It is not pasteurised, resulting in a fruity aroma and lively flavour. The Risshun Asashibori (朝搾り means 'morning pressing') requires perfect control, precise adjustment and more attention than daiginjō-style sake.
Nagano, BC, brewed this particular Risshun Asashibori. It is made of Yamadanishiki rice, milled to 55%.
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.
