Nakakumi Junmai (720 ml)

Suminoe's Nakakumi Junmai originates in Nada, Hyogo Prefecture, Japan's most historically significant sake production region. Nada's terroir—fed by soft water from the Rokko Mountains and clay-rich alluvial soils—has anchored premium sake brewing for four centuries.

This expression is a junmai (pure rice sake), meaning no distilled alcohol is added; fermentation relies entirely on koji mold and yeast converting polished rice into alcohol and flavor compounds. The brewery employs traditional multiple parallel fermentation, where koji, yeast, and steamed rice are introduced in staged additions over days, a method that builds complexity while maintaining clean aromatics.

Nakakumi translates to "middle drinking"—a reference to its positioning as an everyday-premium expression rather than a ceremonial or ultra-delicate style. The rice polish ratio and specific koji strain remain proprietary to Suminoe, but the junmai designation guarantees no fortification.

Nada water's mineral softness allows the rice's natural sweetness and umami to emerge without harsh edges.