みきっき
Sake Mirai brewed by Fuji Masamune and Kenkunichi respectively.
Fuji Masamune uses Ogawa yeast and sets the glucose level a little high, with the aim of creating a raw, juicy, fruity aroma that tastes great as a stand-alone sake.
In Kenkun Ichi, the glucose level is kept low in consideration of drinking it during meals. The aroma is subdued, and the first touch is soft and the aftertaste is sharp and fine.
(Brewer's comment)
When we handle Sake Mirai, we find it difficult to handle because of many cracks. Especially this year, it is harder than usual due to the high temperature disorder. Nevertheless, the amino acid content is not that high, and the taste is clean and less cloying.
Rice : Sake Mirai from Yamagata Prefecture
Rice polishing ratio : 50%.
Alcohol content : 16
Produced in: Miyagi Prefecture, Onuma Sake Brewery
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