Ideal for discovering Saké!
Ideal for discovering sake! Light, drunk fresh, it goes well with any type of dish and reveals more pronounced flavors and acidity once reheated. It is produced by the house of Mr. Miyake, created in 1856 and recognized throughout Japan.

A light chestnut aroma for this Saké Junmai, easy to approach, which presents different aspects depending on the tasting temperature: it will be light and discreet drunk chilled but will present more marked flavors and acidity when heated. It accompanies any type of dish on a daily basis.

POLISHING: 65% (cela signifie que 35 % du riz a été retiré)
COLOR : colorless
NOSE : steamed rice, yellow melon, apple, green apple, white flower, hyacinth
MOUTH : balanced, light, freshness, a touch of bitterness and acidity
FINAL : short, spicy

Consume: fresh (8-13°C) - at temperature - warm (38-43°C)

Food Pairing: pasta salad, melon salad, grilled meats, seaweed salad, stew, oysters

The Junmai category corresponds to sake traditionally produced from a mixture of rice, water and koji (Koji is cooked rice and/or soy that has been inoculated with a fermentation culture, Aspergillus oryzae, which allows alcoholic fermentation). Furthermore, no distilled alcohol was added. On the other hand, the rice polishing rate is at the discretion of the producer.


MIYAKE HONTEN'S SAKE HOUSE

The Miyake Honten house was founded in 1856, in the city of Kure, the former center of the shipping industry in Japan.
It began producing saké in 1902 and received high recognition in the 1920s for the quality of its products, which managed to withstand more than 220 days of cruising and several crossings of the equator without any changes.
It became, in the 1930s, one of the most important sake houses in Japan, its sake, under the Sempuku brand, remains today a reference under the watchful eye of its owner, Mr. Miyake