Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

55%

alcoholic content

15.5

sake leeway

±0

Myoko Sake Brewery is based on a 200-year tradition, founded in 1815, and produces unique sake with carefully selected raw materials and an ingenious brewing philosophy.
Rice cultivation is said to involve 88 processes, from managing the soil, environment and growth of the rice paddies to harvesting. The brewer is responsible for all of these processes, and the brand makes the most of the quality of the rice harvested.
As is typical of the sake Myokozan, this sake is designed to balance the clean flavour of the rice with a noble ginjo aroma to the maximum extent.
The masculine black and silver label - can you guess whose handprint it is?
Actually, it belongs to the head brewer who cultivated the rice and brewed the sake.
Despite the masculine image of the label, the first sip is soft and floral, a gap in a good way. It is easy to match with delicate dishes and is recommended as a mid-meal sake.
The brewery recommends a temperature of 5-15°C.