Prefecture: Ibaraki
Rice: Gohyakumangoku
Rice Polishing Ratio: 50%
Sake Meter Value: +1 (neutral to off-dry)
Extreme value alert! Everyone who loves Stella Muroka Junmai Daiginjo ($85) should love Stella’s "little sister," Minanogawa. It drinks beautifully. This sake is luscious and mellow with a limpid, fruit-like sweetness and a fine lingering finish. It is fragrant with notes of ripe lychee, strawberry and banana on the palate. This sake is polished to 50%, technically making it a Daiginjo, making this an excellent value. It is also "muroka", giving it extra texture. As the temperature rises gradually, the firm flavor opens even further, allowing one to feel the quality of the rice and water on one’s palate.
Since the close of the Edo period, approximately 150 years ago, Inaba Shuzo has used their pristine underground well water to produce their sake.Nobuko Inaba is one of the few female head brewers in Japan. Inaba Shuzo’s sake brewing philosophy is to make everything the best quality possible - even everyday, ordinary sake. In order to accomplish this, grounded by painstaking data-keeping, everything from the rice soaking to fermentation, koji rice making and pressing is accomplished with finesse by experience kurabito (brewery workers)...everything is hand-made, without the use of machinery. Serve chilled, and pair with Sushi, Sashimi, grilled meats and spicy fried foods
Rice: Gohyakumangoku
Rice Polishing Ratio: 50%
Sake Meter Value: +1 (neutral to off-dry)
Extreme value alert! Everyone who loves Stella Muroka Junmai Daiginjo ($85) should love Stella’s "little sister," Minanogawa. It drinks beautifully. This sake is luscious and mellow with a limpid, fruit-like sweetness and a fine lingering finish. It is fragrant with notes of ripe lychee, strawberry and banana on the palate. This sake is polished to 50%, technically making it a Daiginjo, making this an excellent value. It is also "muroka", giving it extra texture. As the temperature rises gradually, the firm flavor opens even further, allowing one to feel the quality of the rice and water on one’s palate.
Since the close of the Edo period, approximately 150 years ago, Inaba Shuzo has used their pristine underground well water to produce their sake.Nobuko Inaba is one of the few female head brewers in Japan. Inaba Shuzo’s sake brewing philosophy is to make everything the best quality possible - even everyday, ordinary sake. In order to accomplish this, grounded by painstaking data-keeping, everything from the rice soaking to fermentation, koji rice making and pressing is accomplished with finesse by experience kurabito (brewery workers)...everything is hand-made, without the use of machinery. Serve chilled, and pair with Sushi, Sashimi, grilled meats and spicy fried foods
