When "Moromi" (Fermenting  sake) is pressed into second stage, "Nakadori" is produced. This type of sake is the most difficult to produce because it needs a special technique of separating the solid and liquid part of  "Moromi". This is the part of the pressing stage where the sake gives out the most balanced flavor and fragrance. Using "Miyamanishiki Rice" cultivated with great care by the brewers themselves, it brings out a very refreshing, citrus, sharp and elegant character. Simple , refined flavor that enhances the taste of varieties of  dishes. Best to serve during meal.
 
Alc. 15.5% , Yamagata Prefecture , SMV: +4
 
楯野川 純米大吟醸 中取り 美山錦
 
「中取り」とは、醪を搾る際にもっとも香味のバランスが優れた部分です。
自社酒米研究会で栽培した酒造好適米「美山錦」の利点を活かし、柑橘類のようなシャープで広がりのある酸味という「美山錦」らしさを追求しました。けっして派手ではない素朴な酒質を上品な酸味が綺麗にまとめあげる食中酒向きの味わいです。