This second bottling of the Miyoshi Black Muroka Namazume Junmai Ginjo may represent a different pressing lot, tank selection, or vintage year within Abunotsuru's tiered production cycle for the Miyoshi label. Muroka (no charcoal filtration) and namazume (once-pasteurized) together define a sake that retains maximum aromatic complexity from fermentation while being stable enough for careful shipping and short-term aging. Sixth-generation owner Ryutaro Miyoshi, who revived Abunotsuru Shuzo after 34 years of closure in the remote Abu district of Yamaguchi, applies his obsessive quality standard even to the secondary Miyoshi label, sourcing all grain from local Yamadanishiki contract farmers. The brewery's position on the Japan Sea coast of Yamaguchi exposes it to significantly colder winters than the more sheltered Seto Inland Sea side of the prefecture, a climatic advantage for slow, low-temperature ginjo fermentation.
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