Mizubasho Kyoumei 14% 720ml

Mizubasho Kyoumei (水芭蕉 純米吟醸 共鳴) is a special Junmai Ginjo produced by Nagai Sake Brewery in Kawaba Village, Gunma Prefecture, Japan. It brings together two distinctive rice sources: contract-grown Yamada Nishiki from Miki-Bessho, Hyogo Prefecture for the koji rice and locally grown Yuki Hotaka from Kawaba Village for the kakemai. Both are polished to 60%.

The sake has a restrained aroma rather than an intensely perfumed Ginjo character. On the palate, the distinctive umami and natural sweetness of the rice emerge before transitioning into a clean, crisp finish. Hasegawa Saketen’s staff specifically describes it as firmly dry, with a subtle bitterness toward the finish that makes you want to pair it with food.

What Does Mizubasho Kyoumei Taste Like?

Aroma: Subtle • Fresh • Gentle Rice

Palate: Rice Sweetness • Distinctive Umami • Smooth • Balanced

Finish: Dry • Clean • Gentle Bitterness • Crisp

This is an important correction from generic Mizubasho descriptions: I would not emphasize pineapple or highly fruity aromas for this exact Kyoumei expression. Hasegawa’s description specifically emphasizes subtle aroma, rice sweetness, distinctive umami and a clean finish.

Two Rice Varieties in One Sake

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Koji Rice: Yamada Nishiki

Origin: Miki-Bessho, Hyogo

Polishing: 60%

Kakemai: Yuki Hotaka

Origin: Kawaba Village, Gunma

Polishing: 60%

Yuki Hotaka (雪ほたか) is particularly interesting because it is locally grown table rice from Kawaba Village, rather than conventional sake rice. Hasegawa’s staff specifically notes that its use contributes a characteristic finishing bitterness and food-friendly personality.

What Does “Kyoumei” Mean?

Kyoumei / Kyomei (共鳴) means “resonance.”

Food Pairing

Kyoumei is particularly suited to food. Hasegawa Saketen’s staff tasting specifically says its dry character and finishing bitterness make you want food alongside it.

Recommended pairings include sashimi, sushi, grilled white fish, yakitori, grilled chicken, tempura, tofu, mushrooms, steamed vegetables and lightly seasoned seafood.

For richer dishes, the dry finish helps reset the palate without overwhelming delicate flavours.

Recommended Serving Temperature

Best: Chilled, approximately 8–12°C

Hasegawa Saketen recommends cool delivery for this product.

For drinking, I recommend starting around 10°C. Avoid serving it extremely cold because slightly warmer chilled temperatures allow the Yuki Hotaka rice sweetness and umami to become more apparent.

About Nagai Sake Brewery

Nagai Sake Brewery was established in 1886 in Kawaba Village, Gunma. The Mizubasho brand itself was launched in 1992. The brewery’s philosophy centers strongly on Kawaba’s natural environment, water and local community.

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Frequently Asked Questions

What is Mizubasho Kyoumei?

Mizubasho Kyoumei is a Junmai Ginjo from Nagai Sake Brewery in Gunma. It combines Hyogo Yamada Nishiki for the koji rice with locally grown Yuki Hotaka rice from Kawaba Village.

What does Mizubasho Kyoumei taste like?

It has a subtle aroma, distinctive rice umami and natural sweetness, followed by a clean dry finish with gentle bitterness.

Is Mizubasho Kyoumei sweet or dry?

It leans dry. Hasegawa Saketen’s staff specifically describes it as having a firmly dry character, with a subtle bitterness toward the finish.

What does Kyoumei mean?

共鳴 (Kyoumei/Kyomei) means “resonance.”

What rice is used in Mizubasho Kyoumei?

The koji rice is contract-grown Yamada Nishiki from Miki-Bessho, Hyogo, while the kakemai is Yuki Hotaka grown locally in Kawaba Village, Gunma.

What is Yuki Hotaka?

Yuki Hotaka (雪ほたか) is rice grown in Kawaba Village. In Kyoumei it is used as the kakemai, contributing rice sweetness, umami and a subtle finishing bitterness.

What is the rice polishing ratio?

Both the Yamada Nishiki and Yuki Hotaka are polished to 60%.

What is the alcohol content?

Your Mizubasho Kyoumei SKU contains 14% ABV. This should not be confused with the standard Mizubasho Junmai Ginjo, which is a separate product.

Is Mizubasho Kyoumei the same as Mizubasho Junmai Ginjo?

No. Kyoumei is a separate Junmai Ginjo expression combining Miki-Bessho Yamada Nishiki with locally grown Yuki Hotaka.

What food pairs well with Mizubasho Kyoumei?

Its dry finish, rice umami and gentle bitterness make it particularly suitable with sashimi, sushi, grilled fish, tempura, chicken, tofu and vegetables.