MIYAKO-BIJIN SHUZO - AWAJI-SHIMA
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.
RICE TYPE: Gohyakumangoku
RICE POLISHING: 65%
YEAST STRAIN: #901
SERVE: Room Temperature
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.