Sake Type
Daiginjo
Rice Type & Origin Area
Yamada Nishiki (In-House Milling)
Rice-polishing Ratio
50%
Alcohol Percentage
16%
SMV (Sake Meter Value)
+4.5
Production Area
Niigata
Shimeharitsuru Ginsen
MIYAO SHUZO
With its clear and elegant aroma, rich flavour profile, and clean finish, this Daiginjo sake is brewed with rice polished in-house to 50%. It exhibits a subtle ginjo aroma that doesn’t overpower, offering a smooth texture, refreshing taste, and crisp aftertaste for a well-rounded experience. Versatile and balanced, it pairs beautifully with meals prepared with grains such as sushi, as well as dishes containing seafood, delicate meats, or lightly oiled preparations.
About the Sake brewery:
Founded in 1819, Miyao Shuzo is located in Murakami City, Niigata, renowned for its quality sake rice production. The brewery uses pristine water from a well fed by the Miomote River, originating in the Asahi mountain range. This soft, slightly sweet water is important in building the sake’s flavour. Shimeharitsuru’s taste is best described as rich yet light, a result of the brewers’ dedication to crafting supreme sake. The brewery emphasizes top-tier ingredients and traditional brewing methods, with an aim to deliver delicious sake made from exceptional rice and crystal-clear water.