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  • Miyakanbai Spring Time (720ml)
  • Miyakanbai Spring Time (720ml)

Miyakanbai Spring Time (720ml) 宮寒梅 純米吟醸 SPRINGTIME

In celebration of Spring, Kanbai Brewery has developed an original yeast Miyatsubaki, isolated from blooming Camellia flowers, a harbinger of Spring, that grow on brewery property.

蔵に咲いた椿の花から奇跡的に清酒造りに適した酵母が発見され、7年間に渡り培養されました。宮寒梅オリジナルの椿酵母「ミヤツバキ」として、7年越しに使用された渾身の一品です。ふわりと柔らかな甘味の先に、微かな酸味が広がります。酵母由来のユニークで優しい味わいをお楽しみください。

style
progressive and modern
availability
seasonal (Spring Release)
on the palate
tart and pleasantly sweet
on the nose
herbal quality with fresh floral notes
RPR (Rice Polishing Ratio)
55%
Title
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The sake is absolutely unique expressing bold acidity offered by the Miyatsubaki yeast, the flavour rich and the body full, lusciously sweet and tart.

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Characteristics特徴

Prefecture
miyagi
Rice
miyamanishiki
Alcohol
12%
SMV (Sake Meter Value)
-43
Acidity
2
Water Source
water from a well containing subsoil water from naruse river
Yeast
miyatsubaki kobo

How to enjoy楽しみ方

Recommended pairings
fresh fruit tart | cheese plate
Serving temperature
5°-10°
Serving vessels
nousaku kiki ll | white wine glass

Kanbai Shuzo 寒梅酒造

Kanbai Shuzo, the producers of Miyakanbai sake, are the only cultivation brewers in Miyagi prefecture. Cultivation brewers are those extra dedicated individuals who manage all processes of the creation of their sake starting with rice cultivation. Both rice farming and brewing are carried out in the endless countryside landscape of the Osaki Plain.Kanbai Shuzo cultivates four types of sake rice on their land, the Aikoku, Hiyori, Miyamanishiki and Yamadanishiki. 20% of their total sake production is made with their home cultivated sake rice and the remaining 80% is made exclusively with Miyagi grown rice from local farmers.
Explore Kanbai Shuzo 寒梅酒造