MIE・Yokkaichi city
Miyanoyuki Junmaishu
みやのゆき じゅんまいしゅ ／ Miyanoyuki Junmaishu
Junmai
This deep, rich junmai sake is made from homemade koji and pure kobo (yeast), fermented at a low temperature.
Light and mellow natural umami will not bore but will deeply impress sake veterans.
This sake was served at the cocktail party of Ise-Shima Summit.
- Sake brewery
-
株式会社宮﨑本店
- Miyazakihonten Co.LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
It goes well with blanched spinach, wakasagi no nanbanzuke (pickled deep-fried Japanese smelt), and fried shrimp.
Sake profile
| Prefecture | MIE |
|---|---|
| Municipality | Yokkaichi city |
| Type of sake | Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Gohyakumangoku (五百万石) |
| Location of sake rice production | Toyama prefecture |
| brewing water | Suzuka Mountains' underground water (super-soft water) |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15-15.9% |
| NihonshudoSake meter value | +3 |
| Flavor | Slightly dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
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Junmai
Junmai
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Honjozo
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Futsu