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.
The Miyako-Bijin ‘Kumo no Miyako-Bijin’ is made with a traditional Yamahai ferment to give the Sake a robust palate full of umami. There has been no charcoal filtration, pasteurisation or dilution so that the Sake retains all of its character. This Sake is made from Gohyakumangoku, one of Japan’s most popular Sake rice to create a Sake with lovely fragrance, fresh palate and dry finish. Sweet spiced melon and apple fruit, with a clean and refined texture full of umami.
Rice Polishing Ratio: 65%
Enjoy this sake chilled.
- Hyogo Prefecture