• Miyakanbai Junmai Ginjo Miyamanishiki (180ml)
  • Miyakanbai Junmai Ginjo Miyamanishiki (180ml)

Miyakanbai Junmai Ginjo Miyamanishiki (180ml) 宮寒梅 純米吟醸 美山錦

$16.00

Elegant and well balanced sake with clean and refreshing effervescence from start to finish. Moderately dry finish pairs well with premium cuts of maguro and grilled wagyu.

style
floral and fruity
availability
Year Round
on the palate
Balanced Sweetness and Acidity
on the nose
Melon and Candy
RPR (Rice Polishing Ratio)
55%
Title
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Flagship of Kanbai Shuzo, this sake exhibits excellent structure with clean and refreshing acidity on the finish.

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Characteristics特徴

Prefecture
miyagi
Rice
miyamanishiki
Alcohol
16%
SMV (Sake Meter Value)
+3
Acidity
1.5
Water Source
water from a well containing subsoil water from naruse river
Yeast
miyagi kobo

How to enjoy楽しみ方

Recommended pairings
maguro | seared wagyu | lightly fried dishes
Serving temperature
11°-16°
Serving vessels
nousaku tin cup

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.