• Miyakanbai Lab vol.3 (720ml)
  • Miyakanbai Lab vol.3 (720ml)

Miyakanbai Lab vol.3 (720ml) 宮寒梅 Kanbai Lab

Kanbai-Lab. is a brand launched by Kanbai Shuzo to take on new brewing challenges through technological improvement. The theme of this year's challenge is "An original low alcohol Genshu sake”. The outcome is an excellent brew, an ABV of 13% and a beautiful richness developed through the use of Miyagi sake yeast and white Koji.

「宮寒梅」でお馴染みの寒梅酒造の新たな取り組み、Kanbai-Lab(寒梅酒造研究所)。新たな酒造りに挑戦するため立ち上げたブランドで、最近のトレンドや技術向上を通じて、様々な角度から思考を深める製品開発を行っています。今回のテーマは「原酒の低アルコール」。宮城県産清酒酵母と白麹を使用し、アルコール度数を13度に抑えながらも、美しいコクを実現しました。一口含むと、爽やかでクリアな味わいが、高揚感のある酸味と共にやってきます。フレッシュさと微発泡が相まって非常に飲みやすい日本酒です。

style
floral and fruity
availability
limited
on the palate
full umami with bright refreshing acid
on the nose
citrus and tropical fruits
RPR (Rice Polishing Ratio)
Unpublished
Title
Default Title
  • Default Title
 

The first sip has a refreshing, clear taste with uplifting acidity. The freshness combined with a slight fizziness makes it excessively easy to drink.

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Characteristics特徴

Prefecture
miyagi
Rice
unpublished
Alcohol
13%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
water from a well containing subsoil water from naruse river
Yeast
miyagi yeast

How to enjoy楽しみ方

Recommended pairings
kaisen don | seafood pasta
Serving temperature
5°-10°
Serving vessels
white wine glass