The ‘BC’ of Nakano BC stands for Biochemical Creation.

They launched production and sale of healthy foods and began research and development of not only alcohol based products, but also health foods, essential oils, and cosmetics using ume extract and other Wakayama specialties as ingredients.

Kijoshu means the sake is brewed by adding a full-bodied sake from a previous year and koshu that is aged, in this case 20 years.

This can be compared with how port wine is made.

This sake has a deep toffee colour, it is very aromatic and has tastes of bitter chocolate, caramel, vanille, dried plums.

Our favorite way of serving is with one ice-cube, perfect way to end your dinner.