Need Help Choosing? MiCURA Developer Breaks Down Recommended Products for You !


Two kinds of koji, yellow-koji and white-koji, are used. By using white-koji, NANA realized no-lactic-acid-added moromi.

In contrast to the usual sandan-jikomi/three-stage preparation(where ingredients are added in three separate batches), NANA is made by a brewing technique called Nanadan-shikomi/seven-stage preparation, which lead the moromi to the desired flavor.

It makes a refreshing, low-alcohol Junmai Ginjo with a perfect balance of sweetness and acidity.

JUICY is the perfect word for this Sake.

It can be enjoyed not only as a slightly carbonated fresh nama-zake,

but also suitable for arranging as Kassei Nigori (Active nigori-zake)