MIYAKO-BIJIN SHUZO - AWAJI-SHIMA
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.
RICE TYPE: Gohyakumangoku
RICE POLISHING: 65%
YEAST STRAIN: #9
SIZE: 720ml & 1800ml
STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Miyako-Bijin 'Brown Label' will last well for at least 10 - 12 weeks, ideally in a refrigerator.