Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Polish rate: 60%
What you can expect:
Master brewer Kunihiro Yamauchi says that his mission is to capture the essence of the rice he works with. For this bottle, it is the "king of sake rice" Yamada Nishiki and he's fashioned an elegant brew that sits beautifully at the dinner table.
Serve cool, not cold.
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.