Miyazumi Yeast Mutenka Junmai Namaisho
This sake is fermented in the natural environment of the brewery, which is a very difficult task.
It has an exquisite lactic acidity that would be addictive if it were any stronger, a good balance of sweetness, acidity and bitterness, and a sharpness at the end.
It is also delicious!
(Local Aizu lover lol)
I went to Aizuwakamatsu, so I bought it.
It is a yeast-free junmai nama yeast.
Although it is a sake, it is not so lactic acidic and mild. It is good for a long autumn night. Delicious!
Miyazumi Junmai Ginjo Watabune No.2 Hi-iri
Outside drinking
Miyazumi Junmai Ginjo Watafune No.2 is made with 50% polished rice, a rare sake rice that is said to be a phantom. This junmai ginjo is brewed with a lot of time and care, and is a special junmai ginjo, once-hot-refining sake.
It seems to be a w🧐.
Fruity aroma and
The balance between the umami of rice and acidity 🤓🤓.
Refreshing aftertaste 😜.
Fukushima sake is good 🥰.
The second drink at the sushi restaurant was Aizu Miyazumi Junmai Sake by Miyazumi Meizo.
I have had Sharaku from this brewery, but this was my first time drinking Miyaisen.
I immediately started to drink it.
First, the aroma. The aroma is also sweet.
When you put it in your mouth, you can feel the sweetness.
After that, there is a soft bitterness. Perhaps because it is a junmai sake, it has a rich taste and is very delicious.
数ある日本酒コンテストのなかで、もっとも出品数の多い「SAKE COMPETITION」。全8部門のうち、最大SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
灘の「宮水」に近い名水を仕込み水に使用 昭和29年、宮森啓治氏が創業し、現在まで4代続く蔵です。酒蔵はあの戊辰SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
