Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Polish rate: 70%
What you can expect:
Brewer Kunihiro Yamauchi uses mostly table rice, wild yeasts, and the time-consuming yamahai fermentation method, then rests the brew unpasteurised at room temperature. The result is tart fruits at the front, umami at the back, and a very good friend to cheese.
About Miyako-Bijin Shuzo | Awaji Island, Hyogo Prefecture
Miyako-Bijin was established as a company in 1945, when 10 smaller breweries merged together to consolidate their brewing skills. Originally called Awaji Shuzo after the island’s name, it changed to Miyako-Bijin in 1959. After the Sake boom of the 70’s and early 80’s Miyako Bijin struggled with sales and over the following years, cut back on volume-based production and focused solely on small batch quality-driven products. Much of the brewery machinery was sold off and they moved back to handmade, small-tank production.
Today the brewery is led by Toji (Master Brewer) Kunihiro Yamauchi, a talented young brewer who oversees the production of all the Sake, Umeshu and liqueurs produced at Miyako Bijin.
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.