TANIGAWADAKE Junmai-Daiginjo
Miyama Nishiki polished to 50%, 15% ABV. A junmai daiginjo brewed with the natural soft water of Kawaba.
Named for the mountain, carried by its headwaters
Named for Mount Tanigawa, one of Japan’s celebrated Hyakumeizan peaks, this junmai-daiginjo is brewed with the natural soft water of Kawaba Village, at the headwaters of the Tone River. Polish stands at 50%, SMV at +3, ABV at 15% — bringing the mountain’s scenery together with a clean sake character built to sit alongside food.
TANIGAWADAKE plays a different role from the more aromatic MIZUBASHO, built instead to sit close to everyday cooking. Even in this junmai-daiginjo, that clean, clear drinking style carries a quiet complexity and umami that continues to unfold.
How it tastes
Gentle melon and banana aromas carry a small lift of white pepper. The texture carries a fullness from the rice, with a faint tea-leaf bitterness giving it structure. The finish is dry, continuing quietly and long.
That tea-leaf edge lingers quietly beneath the dry finish, giving the whole profile a long, settled close.
MIZUBASHO / TANIGAWADAKE · Nagai Sake Brewery · Gunma
Nagai Sake Brewery was founded in 1886 in Kawaba Village, Gunma Prefecture. Its story begins with first-generation brewer Shoji Nagai, who came upon the local water and built the brewery around it. The company has protected the surrounding forest that feeds its brewing water ever since, carrying forward the soft, mountain-water character it draws from.
MIZUBASHO pursues aromatic lift and range at the table, while TANIGAWADAKE offers a cleaner, everyday drinking style built around daily cooking. Both labels grow from the same Kawaba Village water, shaped into two distinct roles.
Verified international recognition
Cross-checked against each competition’s official results and Nagai Sake Brewery’s own published announcements; only entries that match this exact product name are listed here. Other labels, other specifications and domestic competitions are not included.
At the table
Beyond its fruit aroma, a gentle bitterness and spice give it enough structure to move from seafood to lighter meat dishes, matching its umami to the richness of the food.
- Sushi
- Grilled white fish
- Roast chicken
- Lightly spiced meat dishes
Related products
Compare a closely related expression, a contrasting bottle and a reference from the same range.
Related stories
A Bacchus Global article on Nagai Sake Brewery, MIZUBASHO, the water of Kawaba Village and the Nagai Style.
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