MIYAO SHUZO
Brewery: Miyao Sake Brewing Co., Ltd.
Founded: 1819
Miyao has been making industry leading top quality sake since 1819, according to primary sources from the time. In 1965, they were one of the first to start making Junmai-sake. The secret to their success are as follows; their well water comes from the Asahi mountain range of Niigata and Yamagata, areas famous for snowfall and largely fluctuating temperatures. The air and water are also filtered by the voluminous forests of the area. Additionally, their rice is known as the top quality in the region - mostly they use Gohyakumangoku, and sometimes the recently developed Koshi Tanrei Rice. For their Daiginjo sake, they use Yamada Nishiki from Hyogo.
NIIGATA
Tasting Notes
High-quality Yamada Nishiki rice polished down to 38% is used to brew this sake. Pasteurized only once after pressing, then directly to bottle and stored in refrigeration. This process locks in the sake's elegant aromas and flavors as it matures. The result is a refined Daiginjo with a sophisticated, crisp aroma and a smooth, clean finish.
Overview
Food Pairings: Dishes made with seafood. Sushi, sashimi, seafood salad, grilled fish, etc.
Specifications
Class: Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 38%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
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