MIYAKO-BIJIN SHUZO - AWAJI-SHIMA
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
The Miyako-Bijin ‘White Label’ is made with a traditional yamahai ferment to give the sake a robust palate full of umami. There has been no charcoal filtration, pasteurisation or dilution so that the sake retains all of its character. Pressed with the traditional Tenbin-Shibori rather than a modern mechanical press to create a sake that is about quality rather than quantity. The White Label is made from Gohyakumangoku, one of Japan’s most popular sake rice to create a sake with lovely fragrance, fresh palate and dry finish. Sweet spiced melon and apple fruit, with a clean and refined texture full of umami.
RICE TYPE: Gohyakumangoku
RICE POLISHING: 65%
YEAST STRAIN: #901
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Miyako-Bijin 'White Label' will last well for at least 8 - 10 weeks, ideally in a refrigerator.