Miyozakura
Named "Miyozakura" (みよざくら) in prayers for the everlasting prosperity of the Japanese people, this sake embodies the harmony of the five senses awaiting in the world of sake, reflected in the five petals of cherry blossoms. Additionally, it encapsulates the happiness of those involved in sake brewing with the ten petals representing the ten virtues of sake. Born from the rich natural environment of Gifu, nurtured by its bountiful rice and pristine water, it is a sake that reflects the simple and authentic craftsmanship passed down through generations.
MIYOZAKURA UMESHU DAIGINJUO-JIKOMI
Miyozakura
This is a luxurious umeshu made by steeping Oshukubai plums from Nara prefecture in an undiluted daiginjo the brewery takes pride in.
Serve it chilled and straight, on the rocks, or mixed with soda. On a cold day, try it with hot water.
MIYOZAKURA JUNMAI-DAIGINJO Flower
Miyozakura
Strong taste of koji and rice for a sake with a long finish, beautiful crunchy minerality.
A salty sake that pairs well as an appetizer.
MIYOZAKURA JUNMAI-GINJO Leaf
Miyozakura
Gifu's local essence, expressed in a pure drop: Ingredients include rice and rice koji sourced from Minokamo City, Gifu - Asahi no Yume (Polishing Ratio: 60%).
With an alcohol content of 15%, SMV of ±0, and acidity of 1.5, it's best served chilled or at room temperature. Store in a cool, dark place.
TSUSHIMAYA-GAIDEN JUNMAI-SHU der Vater Rhein Perlwein
Miyozakura
2023
This is the summer 2023 version of 'Tsushima Outdoor Den Pure Rice Sake der Vater Rhein Perlwein', which is only released twice a year.
It's a Junmaishu made from Shinshu Miyama Nishiki rice polished to 60% and brewed with German white wine yeast. It's an unfiltered raw sake with an alcohol content of 11% that has undergone secondary fermentation in the bottle. It has a refreshing taste with a strong burst of gas, typical of summer sake, and the bright acidity and sweetness derived from wine yeast spread along with the fruitiness.