Mizen - Junmai Ginjo Sankeinishiki no squeezing

no squeezing

By precisely blending different batches of Niizawa sake

"Tokubetsu junmai" is a type of sake with a ginjo-grade rice polishing ratio

and embodies the ever flowing power of the world

working for more than three years to revive the Soube Wase sake rice used in its brewing

Mizen - Junmai Ginjo Sankeinishiki no squeezingSake fermentation usually occurs in three stages. While this brewerys Yuki no Mayu brand is known for its atypical one step brewing method (ichidan jikomi), Mizen sake is made with a two step method (nidan jikomi). This gives Mizen sweetness and acidity, but with a cleaner, more refined finish. This sake won the Grand Prix at the 2023 Monaco Sake Awards, as well as the award for best pairing with foie gras.