Miyoi Origin Limited Edition

100% made in Osaka from rice, water, and even packaging because
Adachi-san is particular about made in his hometown as the first craft
sake brewery in Osaka. Kinuhikari is a table rice and sakes made from
such table rices are likely to be ligther style, but he makes 100% white
koji Shubo(yeast starter) and use white and yellow koji mold which are
usually used for Shochu making, then he could add his sake more
bodies. He selected Kyokai 9 yeast to make restrained aromas but good
enough acidities to realise a sake suitable for food pairings and using
wine glass. Indeed, the acitidy 3.6 is considered as very high.The first
impression on palate is elegant but has rich body due to the high acidity
level, and also with good bitterness as a role of tannin in wine in terms
of food pairing.