BREWERY | LOCATION

MIYAKO-BIJIN SHUZO | AWAJI-SHIMA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Genshu • Undiluted

The Miyako-Bijin brewery is located in south Awaji Island, the largest island in the Seto Inland Sea. Miyako-Bijin believe in focusing on quality over quantity and use the traditional method Tenbin-Shibori, where a wooden beam press is used to press their sake rather than a modern commercial press. This method is rare to see as it takes twice as long to press the sake, with less liquid resulting. The Brown Label is pasteurised only once at bottling, rather than the normal ‘twice pasteurised’ method of the majority of Sake. It shows an earthy, brown sugar aroma, a balanced and seamless palate with a long spice-filled finish. A wonderful Sake on its own or with food.

YEAR: 2020

RICE TYPE: Gohyakumangoku

RICE POLISHING: 65%

ALCOHOL: 18%

YEAST STRAIN: #9

SERVE: Chilled

SIZE: 720ml