• Mimurosugi Tokubetsu Junmai, Karakuchi, Tsuyuhakaze (1800ml)
  • Mimurosugi Tokubetsu Junmai, Karakuchi, Tsuyuhakaze (1800ml)

Mimurosugi Tokubetsu Junmai, Karakuchi, Tsuyuhakaze (1800ml) みむろ杉 特別純米 辛口 露葉風

Sake Competition Gold

Tsuyuhakaze an ancient varietal native to Nara, offers excellent structure. This dry, umami-rich Karakuchi unfolds deliciously with each sip, a wonderful sake to pair with all forms of Japanese cuisine.

style
clean and dry
availability
very limited
on the palate
persimmon and citrus
on the nose
steamed rice and chestnuts
RPR (Rice Polishing Ratio)
60%
Title
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Mimurosugi is an expression of the unique terroir of Miwa quarters in Nara prefecture, historically famous for being the birth place of sake brewing.

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Characteristics特徴

Prefecture
nara
Rice
tsuyuhakaze
Alcohol
15%
SMV (Sake Meter Value)
+6
Acidity
+1.9
Water Source
subsoil water from an underground aquifer originating from mr. miwa, a divine mountain
Yeast
kyokai 1801

How to enjoy楽しみ方

Recommended pairings
Crab nabe | somen
Serving temperature
16°-25°
Serving vessels
nousaku tin cup

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.