-10%

This sake it is pasteurized only once. The nose is very expressive; Myojin 50 is very silky whilst being sharp and clear. In terms of food pairings, consider rather simple things like Saint-Jacques, oysters, sashimi, etc ... because Myojin 50 is a very delicate and subtle sake. A rare sake, not really distributed on the market, and a very attractive value for this price in the Daïginjo category.

  • Product Type Sake Nihonshu
  • Category Junmaï Daïginjo
  • Alcohol Alc. 16% Vol.
  • Format 72cl bottle
  • Producer Takeuchi Shuzo
  • Region Pref. of Shiga
  • Rice type Yamadanishiki
  • Rice milling 50%
  • Tasting temp. Cold

Myojin 50

The Yamadanishiki rice used for the production of sake Myojin 50 is one of the most prestigious in the category of Yamadanishiki. This rice comes from the region of Hyogo and is categorized in “class A”, the first recognized quality. It is used for sake production after 50% of milling.

Silky, precise, rich

明尽 50 純米大吟醸 竹内酒造(滋賀県)
72cl - alc. 16% vol.

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32,40 € 36,00 €

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  • Sake Nihonshu
  • Junmaï Daïginjo
  • Alc. 16% Vol.
  • 72cl bottle
  • Takeuchi Shuzo
  • Pref. of Shiga
Takeuchi Shuzo

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Myojin 50

Myojin 50

The Yamadanishiki rice used for the production of sake Myojin 50 is one of the most prestigious in the category of Yamadanishiki. This rice comes from the region of Hyogo and is categorized in “class A”, the first recognized quality. It is used for sake production after 50% of milling.

Silky, precise, rich

明尽 50 純米大吟醸 竹内酒造(滋賀県)
72cl - alc. 16% vol.