Rice-Polishing Ratio: 55% (kakemai 60%)
Brewery Location: Niigata
Food Pairings: Seafood Dishes
Tasting Notes: This Honjozo-shu is brewed with Gohyakumangoku rice delivering a light and crisp sake that displays aromas of apples and honey. It pairs nicely with scallop or crab hand-rolls, but also works well with dishes containing saltier, sharp cheeses such as manchego or tomme de brebis.
Brewery: Miyao Shuzo
Profile: Miyao has been brewing high-quality sake since 1819. In 1965, this brewery was one of the first to start making Junmai sake. The secret to their success lies in their soft, well water which comes from the Asahi mountain range of Niigata and Yamagata via the Miomote River which is famous for its salmon run. Niigata is notorious for excess snowfall and largely fluctuating temperatures, the air and water of which is filtered by dense forests. Miyao is situated in Murakami, one of the finest rice producing areas of Niigata that cultivates rice such as Gohyakumangoku and the recently developed Koshi Tanrei. For their Daiginjo sake, they use Yamada Nishiki grown in Hyogo.
MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.