Yamahai 'Gohyakumangoku'

7S0A7787.jpg
7S0A7787.jpg

Yamahai 'Gohyakumangoku'

76.00

MIYAKO-BIJIN SHUZO - AWAJI-SHIMA

 

CLASSIFICATION:

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Genshu • Undiluted

Koshu • Aged

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. This 2012 Koshu has been aged at the brewery and is a wonderful example of Koshu [aged Sake]. It has a sherry-like nose with a full-bodied and savoury palate and a long, vibrant acid-driven finish. 

YEAR: 2012

RICE TYPE: Gohyakumangoku

RICE POLISHING: 65%

ALCOHOL: 18%

YEAST STRAIN: #901

SERVE: Room Temperature

 

SIZE: 720ml

Quantity:
Add To Cart

STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened the Miyako-Bijin 'Yamahai Gohyakumangoku' will last well for at least 18 - 26 weeks.