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Miyanoyuki “Junmai Ginjo”
Miyanoyuki “Junmai Ginjo” Thumbnail
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Miyanoyuki “Junmai Ginjo”

Mie prefecture

$36.00
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$36.00
Email me when available
Sign in to save for later

Perfect balance of mellow and peppy

Brewed as a team belonging to the Nanbu Toji Guild, they’ve carefully fermented the mash at low-temperatures in small batches using pure yeast strains, pristine local water and Yamadanishiki rice. The resulting sake has an aroma of white flowers and a hint of licorice. The subtle sweetness from the rice, supple and satisfying texture, and a dash of acidity balances playfully on your palate leaving you wanting more.

Characteristics

Brand Miyanoyuki
Brewery Miyazaki Honten
Category Junmai Ginjo
Subcategory Genshu
Taste Profile Light & Sweet
Rice variety Yamadanishiki
Yeast variety Association No. 1801
Alcohol 16.00%
RPR ? 50%
SMV ? -3.5
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Miyanoyuki “Junmai Ginjo” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Miyanoyuki “Junmai Ginjo” - Mie prefecture

Miyanoyuki is made in Mie prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Licorice

    Licorice

Recommended Pairing

  • Seafood

    Seafood

  • Veggies

    Veggies

Miyazaki Honten

Located in the northern part of Mie prefecture, Miyazaki Honten benefits from the pure underground water from the nearby Suzuka Mountain Range. They’ve taken over 30 or so breweries that existed in the area and have grown to over 200,000 sq ft in size. Their traditional black walled buildings from pre-war times are filled with the sweet aroma of the fermentation mash for both their sake brand Miyanoyuki, and distilled shochu brand called Kinmiya. They value and protect tradition, but also have assertively incorporated necessary initiatives such as sustainable practices and waste water management.

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