• Miyakanbai Junmai Daiginjo Ginzui 19% (720ml)
  • Miyakanbai Junmai Daiginjo Ginzui 19% (720ml)

Miyakanbai Junmai Daiginjo Ginzui 19% (720ml) 宮寒梅 純米大吟醸 19% 吟髄

$188.00

Hints of white lilies & Daffodil on the nose are combined with an opulent & silky mouthfeel. Striving for a supremely elegant sake to pair with a kaiseki meal, Head brewer - Iwasaki-san extracted what he considers to be the purest expression of umami from Miyamanishiki sake rice.

style
light and aromatic
availability
limited release
on the palate
silky soft sweetness and deep umami
on the nose
white lillies and daffodil
RPR (Rice Polishing Ratio)
19%
Title
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  • Default Title
 

Soulful craftsmanship & deft brewing techniques coaxing out the purest umami from locally cultivated Miyamanishiki rice, extravagantly polished down to 19%

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Characteristics特徴

Prefecture
miyagi
Rice
miyamanishiki
Alcohol
16%
SMV (Sake Meter Value)
+5.5
Acidity
1.2
Water Source
water from a well containing subsoil water from naruse river
Yeast
miyagi kobo

How to enjoy楽しみ方

Recommended pairings
fresh oysters | beef carpaccio
Serving temperature
11°-16°
Serving vessels
white wine glass

Reviewsレビュー

Test: miyakanbai

Kanbai Shuzo 寒梅酒造

Kanbai Shuzo, the producers of Miyakanbai sake, are the only cultivation brewers in Miyagi prefecture. Cultivation brewers are those extra dedicated individuals who manage all processes of the creation of their sake starting with rice cultivation. Both rice farming and brewing are carried out in the endless countryside landscape of the Osaki Plain.Kanbai Shuzo cultivates four types of sake rice on their land, the Aikoku, Hiyori, Miyamanishiki and Yamadanishiki. 20% of their total sake production is made with their home cultivated sake rice and the remaining 80% is made exclusively with Miyagi grown rice from local farmers.