"It is a liquid reflection of the beauty of our mountain home."


Aromas of ripe bananas, yellow peaches, and hints of cereal. Aroma is a combination of elegance and complexity. Subdued sweetness and a clear, expanding umami. Firm acidity and a tight bitterness form the sturdy bones of the sake, and a slight spiciness enlivens the tasting experience.

Characteristics of Nanago "Seventh Heaven" Junmai Daiginjo

ABV: 15%

Grade: Junmai Daiginjo Yamahai

Taste: Rich & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Kinmon Nishiki

Yeast: Association No.7, House Yeast

Brewing Method: Yamahai

Polishing Ratio: 40%

Acidity: 1.9

SMV: +1

Food Pairing

Fried spring rolls, asparagus, Japanese whiting tempura.

Recommended Serving Temperature



The Miyasaka Brewery is located in Nagano prefecture.

The Miyasaka Brewery

Founded in 1662 in the town of Suwa in Nagano Prefecture, the Miyasaka Brewery are the creators of Masumi sake, one of the highest name of the sake world. In 1920, the brewery’s president at the time, Masaru Miyasaka, then took a bold decision. He appointed a 28 years old sake prodigy as the Brew Master to revive the brewery; his name was Chisato Kubota. The revival plan worked and in 1936 Miyasaka won the first of many top honours at the Japan National Sake Appraisal. Then the brewery reached another high in 1946 with the discovery of a new yeast variety by Brew Master Chisato Kubota. This yeast will later be known as Yeast No. 7 and become central to sake making in Japan.