Rating: ★★★★★ (5 out of 5)
Availability: Buy at Kadoya Sake Shop
Taste Characteristics: Good aroma and smooth taste
Thoughts: Easy to drink, good for everyone
It had a smell habit, but it was a little sweet. Hiya but after a bit of time the habit came out more. When it was super cold, it was rather tasty.
Hiya.
My first Miyakanume.
Fruity and sharp 😄
Delicious!
I was curious about it because someone said "Miyakanme is too good" at an izakaya in Sendai.
That's right 😄.
AUTUMN TIME
Maybe hiya oroshi
HIYAHODOROSHI
Ahhh, it's a good one. The first aroma alone makes you think "ah, it's a good one" with its pleasant ginjo aroma that tickles your nostrils.
The attack is soft.
The sweetness comes first.
Then, the slight effervescence adds sharpness and not only is it not too sweet, but it is well-balanced.
Astringency in the aftertaste (my astringency is a compliment).
The first sip is quite tasty, but once the fizziness wears off. It's still, ah, sweet.
I don't know about the details, but I'm thinking that the sweetness in a full-bodied sake comes from the glycerin.
But this sake is quite a tasty one!
Ingredients : rice (domestic), rice malt (domestic)
Rice used: Miyamanishiki apparently
Rice polishing ratio: 55
Alcohol content : 15
Content : 720ml
Production Date : R7.8 (2025.08)
Exposition.
Miyakanbai Junmai Ginjo Origarami (Nama)
Miyakanbai Junmai Daiginjo Muroka Nakadori (Nama)
: I saw a video of Miyakanbai on my way to Magok this morning. Kanbai Shuzo. Mr. Chizake, the representative of Miyagi Prefecture, speaks Miyakanbai a lot. Sasamusubi is a bonus. I thought it was imported by Hitejin, but it was already brought in by Nihonsake. It's one of the sake meigara that consistently gets good reviews, so I've seen many reviews here and there. My overall impression was that it was okay, and I debated whether or not to buy the origarami until the end. I purposely went light on my hands, so I didn't plan on buying a lot of bottles. It was one of my favorite sake varieties after returning home. It's clean and light. Origarami is a type of filtration, and unlike regular sake, where the sake milt (duck) is filtered out during bottling, it is intentionally left in. There may be sediment, hence the slightly turbid color. The flavor comes on later, and I found myself liking it with grain and table sake. If you get the chance, buy it separately and drink it with hops.
drinking at a sushi bar
Miyakanbai Autumn
I didn't know I could drink again this year
Mildly sweet with little acidity.
It may be sweeter than the previous Hakurakusei.
Pair it with steamed abalone
At Midori Sushi
Shabu-shabu season is here.
It's been a while since I've had normal Miyaganbai.
Maybe it's because I drank Summer Time most recently, or maybe I felt it was a little sweet?
When poured into a glass, it has a gorgeous aroma.
The mouthfeel is soft and mellow with a delicious rice flavor.
Miyakanbai is my favorite sake, and I never miss it no matter which one I drink😊.
#Sendai Station#
W Gamma
I went on a business trip to Sendai again this week.
Finally, the weather here has become more comfortable 🍂.
I visited this restaurant with my local friends.
The first sake we had was Miyakanbai Autumn Sake.
It is a delicious sake with a strong flavor and a refreshing aftertaste 🎉.
I was very satisfied with the atmosphere of the restaurant 🤩.