TANIGAWADAKE Ginjo
A ginjo brewed from Gohyakumangoku with Gunma KAZE yeast and Kawaba spring water.
Source water and Gunma yeast
TANIGAWADAKE Gensui Ginjo is brewed from Gohyakumangoku and Gunma KAZE yeast, using the natural soft water of Kawaba Village. “Gensui” refers not to a hot spring but to water flowing from its source. Rice, rice koji and a measured addition of brewing alcohol keep the aroma and finish light.
Gunma KAZE yeast’s fruit aroma and the soft water’s smooth texture are the defining traits here. Aromatic without losing lightness, it is built to stay easy to drink from the first course onward.
How it tastes
Lychee, white peach and apricot lead a soft, sweet aroma. The texture is round, with rice umami spreading gently. The sweetness never turns sticky, and the finish is fresh and dry — aroma and lightness stay in balance.
That balance between aromatic lift and a dry, refreshing finish stays consistent throughout.
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.
At the table
Its lychee and white-peach aroma and light, crisp finish suit lightly seasoned fish and chicken; dishes finished with citrus pick up the sake’s own freshness naturally.
- Sashimi
- Scallop or squid with lemon
- Salted yakitori
- Light starters
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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