At 25, Nanami Watanabe is one of the youngest tojis brewing today. Youth doesn’t hinder her ability to brew layered sakes like this one at Niizawa Jozoten. Enjoy this grapefruit forward junmai ginjo that has an aroma of green melon and watermelon rind. In addition to having several females on their brewing team, Niizawa Jozoten believes that happy workers create better sake and grant their workers nine days off each month during the brewing season. Watanabe’s food pairing recommendations include one of her favorite foods menma (seasoned bamboo shoots) and prosciutto draped in melon. I recommend having this bright, citrusy sake chilled.
- Junmai Ginjo
- Seimaibuai (rice kernel remaining): Kura no Hana 55%, SMV: +2
- Brewed in Miyagi, Japan by Niizawa Jozoten
- 24 fl oz (720ml)
- 15-16% ALC/VOL