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Made from the best selection(cellar selection) of Sangiovese from The Vertine, Adine and Colle ai Lecci vineyards. Magnums were bottled for winery's private use originally.
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[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
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Locally grown Miyagi rice 100%, rice polishing rate : 55% Junmai-Ginjou. Fresh, clean and sharp touch, vivid acidity gives sake emotion and dry finish. Abekan Red was pasteurized to capture the best moment of freshly brewed sake, and its freshness was well packed. This is one of the most sophisticated skill of traditional sake artisans. Golden letters on the red label, it's a good omen.
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Stockout
