Language
Well Chilled (About 5℃)
Normal (About 15℃)
Warmed (About 20℃)
2024 SAKE COMPETITION: In the Junmai Daiginjo Brewing category, gold medal.
Professional
Review
Michelins'
Choice
Favorable
Criticism
Sashimi
Sashimi highlight the sake's refined fruit and floral notes
Seafood
Grilled or steamed dishes with minimal seasoning complement its clean and smooth finish.
Cheese
Soft cheeses bring out its subtle nutty undertones and balance the sake's sweetness.
Appetizers
Light appetizers allow the sake’s nuanced aromas and flavors to shine.
Discover the delicate balance of flavors in every sip. Our Flavour Chart highlights the unique profiles, from sweet to dry, fruity to umami, offering an immersive journey into the world of sake.
Soft Clean Aromatic
Refreshing Well-Balanced
Mellow Clean Finish Juicy
Fruity·Floral Nuts·Honey Spices·Wood
Lychee·Apple·Pear Almond Anise
Fruity·Floral
Apple Lychee Grape
Almost in the middle of the Osaki Plain. Beyond the endless rice paddies, a sake brewery stands quietly in the distance. If it were not for the “Miyakanbai” written on the wall, the brewery would look like an ordinary farmhouse, but it is the only brewery in the prefecture that grows and brews its own sake, from rice cultivation to brewing. The brewery's own rice fields in front of the brewery bear “Miyamanishiki,” “Hiyori,” and the fantastic “Aikoku” rice, and the brewery adheres to the simple concept that “sake brewing starts with rice cultivation.
The Miyamanishiki was seeded by the previous generation from a single box of seedlings, and Aikoku was grown from 132 grains over a period of three years, starting with my own search for the seed rice.
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