The sake originated from Mihonoseki Shrine in Mihonoseki-cho, Matsue City, Shimane Prefecture. This photo was taken when I stayed at Mihonoseki and drank it at the bar. The brewer, Toyonoaki, brews an elegant and graceful Ginjo-shu with a dignified style and a hint of rice flavor.
It is a sake that directly embodies Toyo no Aki's creed, "Plump, delicious, and comfortable.
(It is even better when drunk cold with sashimi of white squid, a specialty of the San'in region.
Raw Rice: Gohyakumangoku from Shimane Prefecture
Rice polishing ratio: 55%.
Alcohol content: 16%.
Sake meter value: +4.5
Yeast: Kyokai 1801
Acidity: 1.6
Amino acidity: 1.0
Izumo Toji's tradition of "fluffy, delicious and pleasant".
The name "Miho" comes from Mihonoseki Shrine, located in Mihonoseki-cho, Matsue City, Shimane Prefecture, a town that connects the gods, the sea and people.
love of sweetness and purity
And the sake from Shimane Prefecture (Izumo Toji) is often felt
Fragrant aroma of grain
I can visualize the flavor from the aroma.
I prefer the raw type.
It's soft, with a little acidity on the palate.
The whole thing is so well organized and delicious.
It's unfiltered, but you don't feel the alcohol
The only thing that lingers is the afterglow.
raw rice
Five million gems from Shimane Prefecture
ratio of polished rice to total weight of the finished product
55%.
alcoholic content
16%.
Japanese alcohol content
+3
yeast
Association 1801.
acidity
1.7
Amino acidity
1.0
Smells like honey.
Fresh, sweet and slightly astringent like a pear
Cheese-like flavor
His temper was mild.
Overall, the body is solid.