HANEYA Tsubasa Junmai-Daiginjo Nama
Light, poised, and quietly expansive.
Precision measured in seconds
Toyama Gohyakumangoku is polished to 50%. Water absorption is timed to the second, kōji is made by hand in wooden trays, and the clear middle run of the pressing is selected. The result is a nama Junmai Daiginjo shaped by control rather than excess.
How it tastes
Green apple and citrus rise gently from a clean rice base. Texture stays smooth and light, with measured sweetness, fine acidity and a graceful finish that expands without becoming heavy.
Keep refrigerated. Its lightness and clarity remain well defined.
Toyama, since 1916
Fumigiku Brewery was founded in Toyama in 1916. HANEYA is made with water from the Joganji River system and Toyama-grown rice, with every batch handled at the same level of care the brewery applies to daiginjo. Small-lot brewing and close control of each stage define the house style.
Every HANEYA sake receives daiginjo-level care.Fumigiku Brewery — brewing principle
Verified for this bottling
Only distinctions attributable to this exact label are shown. Awards for a pasteurised or otherwise different version are not transferred here.
At the table
- White-fleshed sashimi
- Sushi
- Shellfish
- Thai dishes with lemongrass and kaffir lime
Related products
Three routes: a close style, a contrasting expression, and a HANEYA signature.
Related stories
Product craft, brewery history, and Toyama food culture — one route for each.
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