Miyoshi Blue Junmai Ginjo Namazume is a fresh and clean sake that matches its clear colour. Incredibly fragrant aromas of savoury rice, fresh apple and peach fruit, which highlights the complex fermentation process of the sake. Medium bodied yet mild and savoury with a balanced sweetness, bright acidity and clean finish.

Fun Fact: The three stripes on the bottle's minimalistic label design represents the Japanese character for “three”, but the character is actually made of the numeral “1” repeated three times.  The “three” (or, in Japanese, “mi”) of “Miyoshi” consists of sake starting from yeast, rice and water, as well as the triad of sellers, buyers and the public. The sake was named “Miyoshi,” or “fond of the three,” out of a desire for this harmony that is so crucial to creating Japanese sake. Every step in the sake-making process is important, so each must be handled one at a time with painstaking care. This concept has a firm awareness of that step-by-step process.

The MIYOSHI brand is the sake of Abunotsuru brewery in Hagi city. Made with Yamada Nishiki rice from Yamaguchi prefecture polished to 60%, this is a pure rice Ginjo that isn't charcoal-filtered and only pasteurised once just before shipping (namazume). Brewed through multiple steps of polishing, washing, steaming, yeast fermentation and treatments at high temperature.