Prefecture: Niigata
Rice & polishing: Yamada Nishiki, polished to 50%
Style: Ginjo, nama-chozo (pasteurised once, at bottling)
Food pairings: Sashimi, steamed white fish, tamagoyaki, light salads
Taste: Fruity, smooth, clean, refreshing
Alc.: 14%
A fruity Ginjo from Shimeharitsuru, made from Yamada Nishiki polished to 50%. As a nama-chozo sake it is stored unpasteurised and pasteurised only once, at bottling, which keeps its character fresh and lively. The texture is smooth and the taste clean and refreshing, with a gentle fruitiness and a moderate 14% alcohol that make it easy to enjoy. Serve well chilled, on its own or with delicate dishes.
SMV: +3.5
Pasteurised once only — best kept refrigerated.
About the brewery
Miyao Shuzo has brewed at Murakami in northern Niigata since 1819, and Shimeharitsuru is its only brand. Its brewing water is the soft subsoil flow off the Asahi mountain range, which the brewery credits for the quiet sweetness of its sake. The aim is tanrei-umakuchi, light in frame but with flavour, built on premium sake rice and fully in-house milling.
