MIWASAKURA SHUZO - HIROSHIMA
Junmai • Pure Rice Sake
Kimoto • Traditional yeast starter method
Nama • Unpasteurised
Genshu • Undiluted
Miwasakura is made with Hattan-Nishiki rice that has a large starch center, making it perfect for sake brewing. This starchy centre is also very delicate so the Tōji Kanao Eko must take extra care when polishing the rice to avoid breakages. Often polishing will be stopped at 70% seimai-buai to avoid these breakages, as is the case with this sake. Miwasakura is a very traditional style of sake where the Tōji has let naturally occurring yeast start the ferment rather than adding yeast. Miwasakura has an earthy aroma with hints of enoki mushroom and an extremely dry and savoury palate with a viscous texture. Bright acidity and a long mineral finish. This is a great sake to match with dishes with robust flavours.
RICE TYPE: Hattan Nishiki
RICE POLISHING: 70%
YEAST STRAIN: Wild
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Miwasakura will last well for at least 12 - 16 weeks, ideally in a refrigerator.