• Mimurosugi Junmai Ginjo Yamadanishiki (1800ml)
  • Mimurosugi Junmai Ginjo Yamadanishiki (1800ml)

Mimurosugi Junmai Ginjo Yamadanishiki (1800ml) みむろ杉 ろまんシリーズ 純米吟醸 山田錦

Crisp Ginjo aromas expressing nuances of granny smith, melon, golden kiwis and white lilies, a plush mouthfeel and bracingly fresh acidity balanced with delicate umami and a a gleamingly sharp finish.

style
floral and fruity
availability
year round
on the palate
balanced acidity with umami
on the nose
granny smith apple melons & white lily
RPR (Rice Polishing Ratio)
60%
Title
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Mimurosugi focuses on the expression of terroir in thier rice growing "domaine" where the water used to irrigate the rice fields is also used for sake brewing. Imanishi-san, together with his team, are also heavily involved in the cultivation of rice, practicing low pesticide farming.

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Characteristics特徴

Prefecture
nara
Rice
yamadanishiki
Alcohol
15%
SMV (Sake Meter Value)
+3
Acidity
+1.8
Water Source
subsoil water from an underground aquifer originating from mr. miwa, a divine mountain
Yeast
proprietary

How to enjoy楽しみ方

Recommended pairings
roast salmon | prawn gambas
Serving temperature
11°-16°
Serving vessels
white wine glass

Imanishi Shuzo 今西酒造

A unique historical style of Sake which is carried on by Imanishi brewery is the Bodaimoto brewing method, once written about in detail in Japan’s first record of sake brewing, the Mishu No Nikki and native to the Nara region. This brew is made through a traditional method of lactic acid propagation and only with locally cultivated Hitomebore rice, fermented in traditional style barrels made with Yoshino Cedar from Mount Miwa. The Bodaimoto is a dedication to nature, within each bottle exists the commitment to nature and the abundance which it provides with little human technological intervention.