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Using Yamada Nishiki rice polished to 40% of its original size, this crown-jewel sake is brewed in the coldest months with the outpouring passion of the master brewer. Enjoy the well-rounded Aroma and deep flavors with a cool finish.
Miyakobijin Sake Brewery
247 Enaminishigawa, Minami Awaji-shi, Hyogo-ken
Tel: 0799-42-0360
http://www.miyakobijin.co.jp |
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| The brewery's vaunty Unfiltered Junmai Ginjo, 'Mugendai', is made using the funagake-ten-bin style pressing process that slowly creates the sake from applying natural pressure load. It is unfiltered so that it may be enjoyed in its raw form. |
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Ippongi Kubo Honten lies at the base of sacred Mt. Haku deep in Echizen. Their contract farmers carefully cultivate yamada nishiki rice, which is polished to 30% to create this renowned junmai ginjo sake with its elegant fragrance, rich taste and velvety finish.
Ippongi Kubo Honten
1-3-1 Sawamachi, Katsuyama-shi, Fukui-ken
Tel: 0779-87-2500
http://www.ippongi.co.jp |
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| Sake brewing in the clean crisp air of bitter cold winter brings out the clear and polished flavors in the sake. |
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| This style of sake pressing uses a large balance bar to gradually add pressure to the wooden board placed over neatly lined-up sake bags. One end of the balance bar is placed through a pillar while hanging stones on the other end. This takes twice as long as the usual pressing process, but it creates the most pure sake with a rich fragrance. At Miyakobijin, this ancient way of sake pressing was brought back to life. According to the brewery Master, ''This process grievously takes effort and time'' his expression glowing with pride. |
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