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.
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
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.