3GAwKwm5YK
Serve with warmed sake
No peculiar aroma
Alcoholic, but mild and not harsh.
At a Japanese sake festival
Japanese>English
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宮の雪Miyanoyuki
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akikoda3
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.
Japanese>English
3GAwKwm5YK
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
Japanese>English
Kuro
It has a clean aftertaste but sweet!
I don't dislike it.
Japanese>English
akikoda3
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.
Japanese>English
bouken
When I went to Umeda Hankyu, for some reason they were selling Miya no Yuki, which had never been to the brewer's festival or the tasting sale in the basement.
According to the official Miya no Yuki Instagram, they sometimes come to Oi Hankyu in Tokyo for tasting and selling, so I wonder if they brought their stock from there 🤔.
I bought it because I haven't seen Miya-no-snow in Kansai.
It doesn't say but the rice is Yamadanishiki.
It's fruity but less sweet and more bitter than I expected.
The printed bottle is cool!
The customer seemed to like Miyanoyuki the best.
When I drank it again, I felt it was refreshingly sweet and fruity.
I wonder if this is the raw version of the sake Nemuchi-san recommended 🤔.
It's been 3 days since I opened the bottle, but the acidity that I felt when I opened the bottle has disappeared and it's turned into a beautiful sweet-tart flavor. It's been 3 days since I opened the bottle, but the bitterness I felt when opening the bottle has disappeared and it's turned into a beautiful sweet-tart flavor.
Japanese>English
qansah
Acidity, rich, mellow sweetness
Light bitterness afterwards
Well-balanced flavor that lasts for a long time
Rice type : Domestic
Rice polishing ratio: Koji rice 60%, Kake rice 65
Alc. 15-16
Japanese>English
CMP
Day 1 of the trip to Ise-Shima. This is a junmai ginjo from Miyazaki Honten in Mie Prefecture, famous for its Kimmiya shochu. The ginjo aroma was light and mild.
Japanese>English
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よっしー
Sweet flavor spreads to the palate.
Japanese>English
Miyanoyuki山廃仕込 特別純米酒