Sake Miyanoyuki
Glamorous aroma and
rice original rich flavor
Its name comes from 'miya (shrine)' after Ise Shrine sacred in Mie and our shop name, and 'yuki (snow)' covering the Suzuka mountains. Specialty Sake using Jyunmai Kobo (yeast) and homemade koji (malt), and fermented slowly and carefully.
It is a characteristic that your mouth will be filled with full-bodied aroma and rich sweetness and delicate sourness as soon as you take a sip. Good drinking feeling is smooth and refreshing, rich flavor of rice is brought out. You can enjoy clean flavor that you will not get bord of drinking.
Miyanoyuki Jyunmai Daiginjo
Splendid Ginjoko (ginjo fragrance) is its feature, rich flavor of 100% Yamada-Nishiki.
Spicy flavor like clove and Nutmeg, and favorable splendid fragrance like melon and peach spread, and will be covered with fresh aroma like bamboo leaves. Elegant and thick sweetness but also precise sourness spread in the mouth. It is a deep flavor, which you can feel the well-balanced depth.
Miyanoyuki Jyunmai Daiginjo
Spicy flavor like clove and Nutmeg, and favorable splendid fragrance like melon and peach spread, and will be covered with fresh aroma like bamboo leaves. Elegant and thick sweetness but also precise sourness spread in the mouth. It is a deep flavor, which you can feel the well-balanced depth.
[best temperature for serving]
8 to 12 degrees Celsius. Served cold: very good
[Goes well with]
Scallop sashimi (with salt, lemon), prosciutto and melon
[alcohol content]
15 percent
[volume]
720ml
Miyanoyuki Daiginjo
Gorgeous and sweet, like young green bamboo Flavor having fresh scent.
Fragrance of juicy ripe yellow apple and peach that sweetness stands out. Also reminded of muscat grapes and fragrant olives. Furthermore, covered with the fresh aroma such as young green bamboo and green tea leaves, that gives very gorgeous impression. Creamy taste, refined sweetness and fresh sourness, and also flavor you feel slight bitterness.
Miyanoyuki Daiginjo
Fragrance of juicy ripe yellow apple and peach that sweetness stands out. Also reminded of muscat grapes and fragrant olives. Furthermore, covered with the fresh aroma such as young green bamboo and green tea leaves, that gives very gorgeous impression. Creamy taste, refined sweetness and fresh sourness, and also flavor you feel slight bitterness.
[best temperature for serving]
8 to 12 degrees Celsius. Served cold: very good
[Goes well with]
Squid sashimi (with salt, lemon), thin sliced sashimi of Bastard halibut (with Ponzu sauce; sauce made primarily of soy sauce and citrus juice)
[alcohol content]
17 percent
[volume]
1,800ml・720ml・300ml
Miyanoyuki Jyunmaiginjo
Splendid like pears Light and smooth flavor
Slight scent of pineapple and pear, plus fragrance of refined rice flour and white flowers. Also, will be covered with comforts, and reminded of scent of fresh green leaves. Refined sweetness and sourness are well-balanced. Slight bitterness spreads as aftertaste gives you dry refresh feeling. You can enjoy overall very gentle and fruity flavor.
Miyanoyuki Jyunmaiginjo
Slight scent of pineapple and pear, plus fragrance of refined rice flour and white flowers. Also, will be covered with comforts, and reminded of scent of fresh green leaves. Refined sweetness and sourness are well-balanced. Slight bitterness spreads as aftertaste gives you dry refresh feeling. You can enjoy overall very gentle and fruity flavor.
[best temperature for serving]
8 to 12 degrees Celsius. Served cold: very good
[Goes well with]
Caprese, deep-fried flatfish
[alcohol content]
16 percent
[volume]
1,800ml・720ml・300ml
Miyanoyuki Jyunmaiginjo Aiyama
You can feel rich sweetness of rice; Aiyama. Spacious depth and gentle flavor.
Aiyama is called "Phantom rice for sake", "Diamond of rice for sake". It is raised only in a small part of Hyogo-prefecture, so it is difficult to obtain, and so it is one of the most expensive rice for sake. There are customers who buy this sake because it is made from Aiyama. It is rice for sake favored by sake lovers. You can enjoy well-balanced refined umami and fruity scent.
Miyanoyuki Jyunmaiginjo Aiyama
Aiyama is called "Phantom rice for sake", "Diamond of rice for sake". It is raised only in a small part of Hyogo-prefecture, so it is difficult to obtain, and so it is one of the most expensive rice for sake. There are customers who buy this sake because it is made from Aiyama. It is rice for sake favored by sake lovers. You can enjoy well-balanced refined umami and fruity scent.
[best temperature for serving]
8 to 12 degrees Celsius. Served cold: very good
[Goes well with]
Yukimi-nabe with codfish (hotpot made with grated daikon radish), sea bream steamed with sake
[alcohol content]
16 percent
[volume]
720ml・300ml
Miyanoyuki Yamahai jikomi (preparation using yamahai yeast mash) Special Jyunmaishu
Moderate sourness and voluminous Umami and rich flavor.
Will be covered with complicated aroma like sour cream, mushroom, cacao and raw coffee beans are mixed. Rich sweetness and sourness is well-balanced. You can enjoy umami spreads as aftertaste, and change of flavor depends on temperature.
Miyanoyuki Yamahai jikomi(preparation using yamahai yeast mash) Special Jyunmaishu
Will be covered with complicated aroma like sour cream, mushroom, cacao and raw coffee beans are mixed. Rich sweetness and sourness is well-balanced. You can enjoy umami spreads as aftertaste, and change of flavor depends on temperature.
[best temperature for serving]
18 to 20 degrees Celsius. around 45 degrees Celsius. Served hot: very good.
[Goes well with]
Tuna fish sashimi/ sushi (with soy sauce), simmered Hamaguri clam, acqua pazza, paella
[alcohol content]
15 percent
[volume]
1,800ml・720ml・300ml
Miyanoyuki Jyunmaishu
Light and mild Flavor you can feel the umami of nature
It has a soft impression like peach, leaf bud and freshly pounded mochi (rice cake). It is sake you can enjoy change of scent depends on temperature. Nice sweetness and sourness are soft and spread in the mouth, and it is such a gentle sensation. You can enjoy flavor that eases tiredness of mind.
Miyanoyuki Jyunmaishu
It has a soft impression like peach, leaf bud and freshly pounded mochi (rice cake). It is sake you can enjoy change of scent depends on temperature. Nice sweetness and sourness are soft and spread in the mouth, and it is such a gentle sensation. You can enjoy flavor that eases tiredness of mind.
[best temperature for serving]
15 to 18 degrees Celsius. around 40 degrees Celsius. Served warm: very good.
[Goes well with]
Medium-fatty tuna fish sashimi, Fugu (pufferfish) nabe (hot pot), fritter of whitefish
[alcohol content]
15 percent
[volume]
1,800ml・720ml
Gokujo Miyanoyuki
Refreshing Light taste and gentle flavor.
Its scent gives you the impression of refreshing fresh green, and also rice cooked by Donabe (earthen pot). Slight mineral, modest sweetness and nice sourness spread together in the mouth. You can enjoy refreshing flavor.
Gokujo Miyanoyuki
Its scent gives you the impression of refreshing fresh green, and also rice cooked by Donabe (earthen pot). Slight mineral, modest sweetness and nice sourness spread together in the mouth. You can enjoy refreshing flavor.
[best temperature for serving]
6 to 8 degrees Celsius. around 45 degrees Celsius. Served hot: very good.
[Goes well with]
Boiled tofu, deep-water shrimp sashimi (with soy sauce), marinated sardine
[alcohol content]
15 percent
[volume]
1,800ml・720ml・270ml
