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Risshun Asashibori Junmai Ginjo Namagenshu

Risshun Asashibori Junmai Ginjō Namagenshu is made in a nationwide annual brewing effort organised by the Japan Prestige Sake Association (日本名門酒会) in which 43 breweries across Japan participated in 2022.

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Sake specs

Wakayama (和歌山)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
Alcohol content

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%.

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About the brewery

Nakano BC
Name in Japanese
758-45 Fujishiro, Kainan, Wakayama 642-0034
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.

Latest reviews

Colour / hue
Pale Yellow
This is the brew that got me hooked on sake. In 2018, I was lucky enough to chance upon Senkin's version of the Risshun Asashibori in a small sushi bar in Odawara. I have been trying to understand sake ever since. The Risshun Asashibori is produced by over 40 breweries all across Japan, based on the specifications of the Japan Prestige Sake Association.

The raw sake is purified at local shrines before dawn on the day of Risshun. It is said to be an 'auspicious sake' to pray for good health, safety, and prosperity for all those involved in the 'Risshun Asashibori', including those who make, deliver and drink the sake this year also to ward off disease.

This is the pinnacle of namagenshu: undiluted and unpasteurised sake with a bouquet of chablis, making it a perfect starter for wine enthusiasts willing to explore the realm of sake. With a fruity nose and notes of fungi, it is sweet and has distinct overtones of cantaloupe. It is medium-dry sake with a refreshing aroma and taste, easy to drink and highly palatable—one of our top favourites.

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sake information

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〒642-0034 和歌山県海南市藤白758-45

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