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,