Vintages

In 2022, Nishiwaki City experienced an unusual climate - extended sunny spells during the rainy season, frequent rain in summer, and lingering heat into autumn.
This resulted in rice that was slightly harder than usual.
To draw out umami, we carefully adjusted the polishing ratio to aid dissolution. Harder rice tends to produce a lighter sake, so we slightly reduced the proportion of the yeast starter to keep acidity from being too sharp. We also reviewed fertilizer application, reducing crude protein (which can lead to off-flavors) by 0.36% compared to 2021, while achieving the target level of core whiteness. After low-temperature storage in our Himuro cellar, the sake reveals a harmonious balance of elegant complexity and deep, supple flavor.

In 2023, lingering heat after the heading period made the rice firm, (following the trend of recent years), but slightly easier to dissolve than in the 2022 crop. We limited water absorption during steaming and adjusted mash water to enhance softness while preserving rice-derived flavor. Acidity and bitterness were balanced to create depth, followed by low-temperature aging for a refined harmony of aroma and taste.

In 2024,long hours of sunshine and intense late-summer heat, resulted in rice that was even harder than in recent years.
While we previously aimed to reduce protein to avoid off-flavors, we reassessed this approach - recognizing that moderate levels are essential for flavor development, especially for firm, less-soluble rice. We adjusted fertilizer application and polishing ratio (higher than 2023), and fine-tuned water absorption and koji strength, to achieve Nend’s hallmark full-bodied character with delicate texture and deep umami without relying on sweetness.