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The Midorinoshima team
Wakayama Prefecture, Japan
Nakano BC is located south of Osaka, in the heart of Wakayama Prefecture. It started by brewing soybeans, but its field of activity is now much broader, ranging from the brewing of sake to the production of various alcoholic beverages such as Umeshu and shochu. It also produces plum fruit juices, a speciality of the prefecture. It is known to welcome many visitors throughout the year who come to admire their beautiful garden. Their sake is carefully handcrafted by highly skilled toji and kurabito who take advantage of the spring water from the Fujishiro mountain range.
Nakano BC sakes
Hereafter, all the references of Nakano BC available on our online store.
Wakayama Prefecture, Japan
Nakano BC is located south of Osaka, in the heart of Wakayama Prefecture. It started by brewing soybeans, but its field of activity is now much broader, ranging from the brewing of sake to the production of various alcoholic beverages such as Umeshu and shochu. It also produces plum fruit juices, a speciality of the prefecture. It is known to welcome many visitors throughout the year who come to admire their beautiful garden. Their sake is carefully handcrafted by highly skilled toji and kurabito who take advantage of the spring water from the Fujishiro mountain range.
Nakano BC sakes
Hereafter, all the references of Nakano BC available on our online store.
<p style="text-align: justify;">Akaï Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.</p> <p style="text-align: justify;"><br /><strong>Soft, vegetal notes for this shiso umeshu</strong><br /><br /><span style="color: #9b9b9b;">赤い梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
<p style="text-align: justify;">Hachimitsu Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.<br /><br /><strong>Soft, and weetness for this honey umeshu</strong><br /><br /><span style="color: #9b9b9b;">蜂蜜梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
<p style="text-align: justify;">A spirit made by distilling umeshu produced from Nanko-ume plums from Wakayama Prefecture. A decompression still is used, a patented process originally designed for shochu, which condenses the aromas and enhances the smoothness while eliminating unwanted flavours.<br /><br /><strong>A distillate of umeshu<br /><br /></strong><span style="color: #9b9b9b;">梅スピリッツ 香雪 富士白蒸留所（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p style="text-align: justify;">Sake made from a rice blend. The Yamadanishiki, which is used for Koji rice (the Kojimaï) will confer its beautiful structure. Then the Kakemaï (the rice added during fermentation) is Omachi rice, which brings the volume and richness to the product, a very expressive nose and aromas of flowers and fruits.<br /><br /><strong>Very expressive, rich<br /><br /></strong><span style="color: #9b9b9b;">紀伊国屋文左衛門 純米吟醸 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">30cl - alc. 16.5% vol.</span></p>
<p style="text-align: justify;">A sake made from a rice blend. The Yamadanishiki, which is used for the Koji rice (the Kojimaï) will impart its structure. Then the Kakemaï (the rice added when fermentation) is Dewasansan rice ; it brings aromas and vivacity.</p> <p style="text-align: justify;"><br /><strong>Rich, smooth, fruity</strong><br /><br /><span style="color: #9b9b9b;">紀伊国屋文左衛門 純米 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 15.5% vol.</span></p>
<p style="text-align: justify;">A sake made from a rice blend. The Yamadanishiki, which is used for the Koji rice (the Kojimaï) will impart its structure. Then the Kakemaï (the rice added when fermentation) is Dewasansan rice ; it brings aromas and vivacity.</p> <p style="text-align: justify;"><br /><strong>Rich, smooth, fruity</strong><br /><br /><span style="color: #9b9b9b;">紀伊国屋文左衛門 純米 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">30cl - alc. 15.5% vol.</span></p>
<p style="text-align: justify;">A sake made from a rice blend. Yamadanishiki, used for Kojimai. It gives it its beautiful structure. Then the Omachi, for the Kakemaï, at the time of fermentation. It brings volume and wealth. An expressive nose, aromas of flowers and fruit<br /><br /><strong>An expressive and rich sake, produced on a blend of two different rice</strong><br /><br /><span style="color: #9b9b9b;">紀 屋 左衛門 純米吟醸歌-県-左衛門 純米吟醸</span><br /><span style="color: #9b9b9b;">72cl - alc. 16.5%</span></p>
<p style="text-align: justify;">With candy and green apple notes. This is a "Namachozo" sake, meaning it is made without pasteurisation (Namazake), and then pasteurised just before it is bottled. Thus, thanks to this late pasteurising process, we get to keep the sharp and fresh character that is typical of these Namazakes sakes.<br /><br /><strong>Soft and sharp at the same time</strong><br /><br /><span style="color: #9b9b9b;">紀伊国屋文左衛門 純米生貯蔵 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 15.4% vol.</span></p>
<p style="text-align: justify;">With candy and green apple notes. This is a "Namachozo" sake, meaning it is made without pasteurisation (Namazake), and then pasteurised just before it is bottled. Thus, thanks to this late pasteurising process, we get to keep the sharp and fresh character that is typical of these Namazakes sakes.<br /><br /><strong>Soft and sharp at the same time</strong><br /><br /><span style="color: #9b9b9b;">紀伊国屋文左衛門 純米生貯蔵 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">30cl - alc. 15.4% vol.</span></p>
<p style="text-align: justify;">For the production of this umeshu, the Nakano BC Distillery Uses the best plum quality, nankobai, a local plum from Kishu locality in Wakayama. It has a richer taste and more acidity than the other varieties. Whole fruits are kept in bottle. <br /><br /><strong>Produced from a very particular strain of plum from the Kishu region</strong><br /><br /><span style="color: #9b9b9b;">70cl - alc. 14% vol.</span></p>
<p style="text-align: justify;">Sayori Japanese sake in 30cl format accompanied by a nice service consisting of a carafe (tokuri) and two sake bowls (the chokos). A small set at once cute and elegant to please his entourage.<br /><br /><strong>1 bottle of Sayori 30cl sake - 1 decanter - 2 sake bowls</strong><br /><br /><span style="color: #9b9b9b;">魚織 中取り純米 無濾過 麻原酒造（埼玉県)<br />30 cl - Alc. 14,5% Vol.</span></p>
<p style="text-align: justify;">Ryokucha Umeshu is made from a particular kind of prune that we can only find in the Kishu region, Wakayama. Recognized as one of the best varieties in Japan it gives a very balanced taste that ranges between sweetness, acidity and bitterness.<br /><br /><strong>Lots of originality with this green tea Umeshu<br /><br /></strong><span style="color: #9b9b9b;">緑茶梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol.</span></p>
<p style="text-align: justify;">Discover the Shichiken Brewery in the heart of Yamanashi Prefecture with two sakes from the same series. Junmaï and Junmaï Ginjo. Yamanashi Meijo is located at the foot of the Japanese Alps, in a region well known for the quality of its spring water. Discover the magnificent result of their work!<br /><br /><strong>2 bottles Shichiken 30cl, Junmaï and Junmaï ginjo</strong><br /><span style="color: #9b9b9b;"><br />30 cl - Alc. 15% Vol.</span></p>
<p style="text-align: justify;">This version of Nakano BC umeshu is flavored with Tokushima yuzu juice. Sweetness is very well balanced by acidity brought by the plum, together with incredible aromas of Yuzu. A very nice liquor, very aromatic.<br /><br /><strong>Yuzu flavored umeshu, rich and complex, good acidity</strong><br /><br />70cl - alc. 12.5% vol.</p>
