MIZUBASHO Junmai-Daiginjo Black Label
Yamada Nishiki polished to 40%, brewed with the soft water of Kawaba. A junmai daiginjo at 16% ABV.
Yamada Nishiki at 40%, carried by soft water
Yamada Nishiki polished to 40% and brewed with the natural soft water of Kawaba Village gives a junmai-daiginjo at 16% ABV. Gunma KAZE yeast’s floral aroma and the fullness of Yamada Nishiki are wrapped in the soft water’s smooth texture.
The black-toned bottle and presentation box give it a composed presence suited to gifts and special occasions. Without leaning into that visual weight, the sake itself reveals fruit aroma and clarity at a slow, deliberate pace.
How it tastes
White peach, pear and lychee shape the aroma. The texture is silk-smooth, with Yamada Nishiki’s sweetness and umami swelling through the middle. Acidity keeps it framed, and the finish cuts clean, leaving a faint trace of spice.
That faint spice note is what lingers longest, just after the clean cut of the finish.
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 aromatic lift and smooth texture carry it from delicate seafood to dishes with a touch more richness, matching the sake’s own fullness to the umami of the food.
- Sea bream or flounder sashimi
- Tempura
- Seafood carpaccio
- Light cream-based 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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