I heard he uses a time-consuming method called "balance pressing". Was the Miyako Bijin also made by pressing the balance? It doesn't say, but it says it's 100% Yamadanishiki and 70% polished. Honjozo or regular sake? Gentle and rough coexistence. It has a gentle and elegant sweetness, with a hint of grain and herbs. The taste is smooth and gentle at the beginning, but the alcohol is strong in the latter half. It has a high alcohol content.
It's a local liquor, but you can only see it at tastings in department stores. They don't have a website and the whole lineup is a mystery. The person in charge of the tasting said it was freshly packed. There is no description of the rice polishing ratio and it is not clear if it is a regular sake or a honjozo. It has a strong gas flavor and it is very soft. The bitterness and sharpness are impressive.