“KISS of FIRE” is “hot” sake that causes a rave in Shimbashi restaurant in Tokyo “gold Tanaka”, “Culinary Arts in Akasaka” in Morikawa during the New Year party. Polished to 50% using Yamadanishiki rice and slow aging for 3years at low temperature. This refined sake has a well balanced sharpness with firm body and clean aftertaste. You can enjoy this sake from chilled to warm.
This sake, made solely from rice and Koji molded rice, goes through two-year maturation process, which results in supreme blend of tasty rice and multiple-layered fragrance and flavor. It’s rather fruity and its fragrance lingers on. It goes well with steak, fried fish, and spicy tofu. Serve at room temperature or chilled well in the fridge.
Muroka nama genshu is sake that is unaltered or unfiltered (muroka), unpasteurized (nama), and undiluted (genshu). This Junmai sake offers a sharp acidity, full and rich-body, deep and strong taste with a pleasant after-taste.
The balance of acidity and umami in this sake makes it a
brilliant match for many dishes. It pairs very well with rich food. Mioya usually offers wild, fresh unpasteurized sake, and pasteurized sake that’s been aged a year or two to become more mellow.
Rice: Noto hikari / 石川県産能登ひかり
Koji: Gohyakumangoku / 石川県産五百万石