Alcohol Content: 15%
SMV: +2
Acidity: 1.8
Polishing: Miyamanishiki 55%
Miyamanishiki is the 3rd widely used sake rice. An excellent ginjo aroma and pleasantly enjoyable flavor for a fresh taste. The afternotes offer the distinctive astringency of Miyamanishiki rice, binding the whole thing together
Region:Ibaraki Prefecture
Serving temprature:Chilled
Characteristics:
Rice polishing ratioCleaner, lighter-bodied flavours
Deeper, fuller-bodied flavours
Palate:
Miyamanishiki Junmaiginjo is the 3rd widely used sake rice. An excellent ginjo aroma and pleasantly enjoyable flavor for a fresh taste. The afternotes offer the distinctive hints of sweetness with astringency of Miyamanishiki rice, binding the whole thing together
Please note that taste might differ between individuals
Food pairing:
Lean Fish (tilapia, cod etc.)
Fatty Fish (salmon, tuna etc.)
Leafy vegetable (spinach, broccoli etc.)
Stem vegetable (celery, asparagus etc.)