Miyao has been brewing high-quality sake since 1819. In 1965, this brewery was one of the first to start making Junmai sake. The secret to their success lies in their soft, well water which comes from the Asahi mountain range of Niigata and Yamagata via the Miomote River which is famous for its salmon run. Niigata is notorious for excess snowfall and largely fluctuating temperatures, the air and water of which is filtered by dense forests. Miyao is situated in Murakami, one of the finest rice producing areas of Niigata that cultivates rice such as Gohyakumangoku and the recently developed Koshi Tanrei. For their Daiginjo sake, they use Yamada Nishiki grown in Hyogo.
This Honjozo-shu is brewed with Gohyakumangoku rice delivering a light and crisp sake that displays aromas of apples and honey. It goes well with any food, but especially with sushi, fried rice and seafood pasta. It also pairs nicely with scallop or crab hand-rolls, and works well with dishes containing saltier, sharp cheeses such as manchego or tomme de brebis. It goes well with any food, but especially with sushi, fried rice and seafood pasta.
SPEC SHEET
Class: Honjozo
Size: 720ml
Brewery: Miyao Shuzo Brewery
Founded: 1819
Prefecture: Murakami City, Niigata Prefecture
Rice: Gohyakumangoku
Polishing Rate: Koji-mai 55%, Kake-mai 60%
Alcohol: 15.0%
Acidity: 1.2
SMV: +4
Serving Suggestion: Room Temperature
