Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Genshu • Undiluted
Koshu • Aged
Polish rate: 65%
What you can expect:
The classification of ‘Koshu’ refers to aged sake and this is a wonderful example of a carefully aged Nihonshu. The ageing process brings out different qualities in sake and this wonderful example shows layers for complexity for a sake brewed 25 years ago.
The Miyako Bijin 1997 Koshu has been aged in tank at the brewery and is an incredible example of how delicious koshu can be. Notes of baked mushroom & nuts with a medium-full palate, soft texture and a balanced and vibrant acidic structure. Honey & spice follow with a touch of elegant bitterness on the finish. Serve at room temperature.
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.