Yamahai Miyama Nishiki Muroka Nama Genshu 2018 Vintage
Yamahai Muroka Nama Genshu
Noguchi Naohiko Sake Institute
Food
Aged
Cold
Food
Fresh
Rich
Special
Warm
35-40°C, 40-45°C
5-10°C, 10-15°C
Noguchi Naohiko-Toji is famed for many things, one of which is championing the revival of the Yamahai brewing technique after the end of the Second World War. NNSI Yamahai Miyama Nishiki 2018 Vintage is part of a series of sakes commemorating these efforts, with this particular sake looking to highlight the refreshing crispness the Yamahai Technique can elicit using a blend of Miyama Nishiki and Yamada Nishiki rice.
Miyama Nishiki and Yamada Nishiki are both famous sake-brewing rice strains but quite different. Yamada Nishiki, from Hyogo Prefecture, famed for being the “King of Sake Rice” often produces soft, round and weighty sake with depth, balance and fullness. Miyama Nishiki, on the other hand, often produces sake with light flavour & aromatics and a developed but crisp & light texture.
To elicit the refreshing crispness desired for this sake, Miyama Nishiki is used for the bulk of the rice (kake-mai) whereas Yamada Nishiki is used for the Koji rice.
Refreshing aromas of banana, lychee, honeydew melon, honey, buttercup mushroom and fresh flowers with a crisp saline/mineral undertone. Delivery is soft & silky, with a rich & dense texture and bright, lip-smacking acidity providing the desired refreshing crispness. Juicy grape, lychee, melon, asparagus & rice pudding flavours lead to a medium-long and tight finish. Very elegant and refreshing.
Well worth trying warm to bring out further umami.
Octopus, goat's cheese, pickles, salty dishes, asparagus and other cooked vegetables, Indian curry.
MASTER SPECS
19%
55%
76% Miyama Nishiki, 24% Yamada Nishiki
Noguchi Naohiko-Toji is famed for many things, one of which is championing the revival of the Yamahai brewing technique after the end of the Second World War. NNSI Yamahai Miyama Nishiki 2018 Vintage is part of a series of sakes commemorating these efforts, with this particular sake looking to highlight the refreshing crispness the Yamahai Technique can elicit using a blend of Miyama Nishiki and Yamada Nishiki rice.
Miyama Nishiki and Yamada Nishiki are both famous sake-brewing rice strains but quite different. Yamada Nishiki, from Hyogo Prefecture, famed for being the “King of Sake Rice” often produces soft, round and weighty sake with depth, balance and fullness. Miyama Nishiki, on the other hand, often produces sake with light flavour & aromatics and a developed but crisp & light texture.
To elicit the refreshing crispness desired for this sake, Miyama Nishiki is used for the bulk of the rice (kake-mai) whereas Yamada Nishiki is used for the Koji rice.
Refreshing aromas of banana, lychee, honeydew melon, honey, buttercup mushroom and fresh flowers with a crisp saline/mineral undertone. Delivery is soft & silky, with a rich & dense texture and bright, lip-smacking acidity providing the desired refreshing crispness. Juicy grape, lychee, melon, asparagus & rice pudding flavours lead to a medium-long and tight finish. Very elegant and refreshing.
Well worth trying warm to bring out further umami.
