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宮の雪Miyanoyuki
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Miyanoyuki Flavor Chart

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Miyanoyuki Junmai Sake (Heated sake) Set at 45°C. Rated 4.4-4.5 Rice: Gohyakumangoku, Polishing ratio (koji rice) 60%, (kake rice) 65%, 15% body temperature. Slightly chocolate. Mild sweetness and umami. Middle body. This sake is carefully fermented at a low temperature using pure water yeast and handmade koji. It is characterized by a full-bodied aroma, a full-bodied sweetness, and a subtle sourness that spreads in the mouth. The sake is light and pleasant to drink, but the mellow flavor of the rice is enhanced, giving it a clean taste that is not boring to drink. This junmai sake is made from 60% polished Gohyakumangoku rice produced in Mie Prefecture, and has a deep flavor.
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Fluffy aroma of grain, but clean and refreshing when you drink it. The lingering aroma is chestnut-like and the sweetness lingers in the mouth for a long time. When served with inari sushi, the sweetness of the sake disappears and the alcohol-like tangy aroma becomes stronger, so it may not be a good match. Japanese Sake Festival
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Miyanoyuki特別純米山廃原酒生酒
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Miyanoyuki FORTY THREE Special Junmai Yamahai-brewed Nama-no-Mazake Rating 4.4 Rice: Kaminoho, Rice Polishing Ratio: 60%, Sake Degree: Not disclosed, Acidity: Not disclosed, Alcohol Content: 17 In the mouth, the rich umami of rice and the powerful acidity unique to Yamahai brewing spread. The back palate has a calm bitterness that gradually seeps into the mouth, leaving a savory aftertaste that resembles dried fruits and nuts. A brewed version of Shaoxing sake Slightly strong lingering bitterness.
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