Nagara

ABV: 16%

Volume: 720ml

Brewery: Shodoshima

Origin: Shodoshima Island, Kagawa Prefecture, Japan

Grade: Junmai Daiginjo

Rice Polishing Ratio: 50%

Best Serving Temperature: 10°C - 15°C

Storage: Keep in a cool, dark and dry place

The perfect balance of sweetness, umami, and acidity in Nagara makes this an exceptional sake for pairing with food.

Lobster Bisque; Truffle Risotto; Pan-seared Scallops

Typically, sake in the Junmai Daiginjo category features more dominant fruity notes, a cleaner flavour profile, and a lighter body. However, the use of "Olive Yeast No. 15," extracted from Shodoshima olives, Ooseto rice cultivated from local rice terraces, combined with the rare four-step preparation method for the fermentation starter, has produced a deliciously distinctive flavour for this unique sake.

Shodoshima Brewery is the only sake brewery on Shodoshima, an island floating in the Seto Inland Sea off the coast of Kagawa Prefecture, Japan. 

Shodoshima is renowned for its olive production—uncommon in Japan—as well as its active soy sauce production, earning it a reputation as an "island of fermented foods." The brewery is deeply committed to using local ingredients and has partnered with the island’s fermentation research institute to develop "Sanuki Olive Yeast," extracted from Shodoshima's olive trees. Their dedication to producing authentic local sake extends to cultivating high-quality sake rice on the island, including the terraced rice fields of Nakayama, recognised among the "Top 100 Japanese Terraced Rice Fields," "Top 100 Satoyama Landscapes," and "Top 100 Famous Waters."