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.
This particular Risshun Asashibori was brewed by Nagano BC. It is made of Yamadanishiki rice milled down to 55%.
About the brewery
- Brewery
- Nakano BC
- Name in Japanese
- 中野BC株式会社
- Address
- 758-45 Fujishiro, Kainan, Wakayama 642-0034
- Phone
- 028-681-0011
- Website
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梅酒・梅果汁 紀州和歌山からお届け致します、中野ＢＣ。
清酒「紀伊国屋文左衛門」焼酎「富士白無限」味醂「宝来みりん」梅酒「緑茶梅酒」など豊富な酒類を製造販売致しております。又梅果汁の供給量は日本一の実績を誇り、果汁を原料としたエキス等の健康食品の製造販売も致しております。バイオテクノロジー分野で更なる飛躍を目指します。www.nakano-group.co.jp
Nakano BC is a brewing company headquartered in Kainan, Wakayama Prefecture. In 2002, the company was renamed Nakano BC following the merger of three group companies, Nakano Sake Brewery (中野酒造株式会社), 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 and is the largest producer of plum juice in Japan. The company has expanded into making and selling health foods and supplements using ume extracts in recent years.
The company has established an in-house research institute, the Food Science Research Institute, researching 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 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 and is the largest producer of plum juice in Japan. The company has expanded into making and selling health foods and supplements using ume extracts in recent years.
The company has established an in-house research institute, the Food Science Research Institute, researching 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 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.
