This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from the Hyogo Prefecture, its home ground. Yamada Nishiki rice does not break even if polished to a high degree. After steaming, the rice has a high water content and is very elastic, so that it can produce outstanding koji. Especially when the koji-making process takes longer than 50 hours and is carried out for a long time at high temperatures, Yamada Nishiki shows its strength. Brewed with the apple yeast discovered by the fourth director of the Nakao Sake Brewery, Kiyomaro Nakao, it won the First Prize at the National Competition of New Sake in 1948. Maboroshi Kurobako loyally preserves the production method of that time and today's expression is a faithful modern recreation. The Nakao Sake Brewery was established in 1871. The superb quality of its water is one of the main reasons in the town of Takehara, where it is located, has become a sake brewing center for Japan.
Real Time Inventory by Location:
The item you have chosen is not in stock in our retail stores or within our main
Product turnaround time varies by location of inventory and your chosen method of
- exclusive access from K&L