Imanishi Shuzō
Mimuro Sugi Junmai Ginjo Yamadanishiki
Alcoholic
Beverages
Mimuro Sugi Junmai Ginjo Yamadanishiki is a sake made by Imanishi Shuzō in Miwa, Nara Prefecture, Japan. It belongs to the Mimurosugi Roman series, through which the brewery seeks to express the character of its home region with fresh sake, a restrained aroma, and a clear rice character.
It is made from Yamada Nishiki rice polished to 60% of its original size, rice kōji, and water from the brewery’s well, which draws on underground water from Mount Miwa. The sake is pasteurized (hiire) and has an alcohol content of 15%.
It combines freshness with the juicy fullness of rice. The palate starts soft, develops lively acidity, and finishes cleanly without lingering sweetness. Serve it lightly chilled, at around 15 °C, with simply seasoned grilled chicken.
Producer
Imanishi Shuzō is a Japanese sake brewery founded in 1660 in Miwa, now part of Sakurai in Nara Prefecture. It produces sake under the Mimurosugi and Mimorosugi names, drawing on its connection to Mount Miwa and Ōmiwa Shrine, traditionally associated with the deity of sake.
The brewery uses water from an on-site well fed by underground water from Mount Miwa. It works with contract rice growers in the area served by the same water source. Alongside its various Mimorosugi releases, the brewery produces the Mimurosugi Bodaimoto series using a historic method of preparing the fermentation starter that originated in Nara. This series uses rice from Nara Prefecture, while sake in its kioke bodaimoto line is fermented in wooden vats made from Yoshino cedar.
The brewery sells its established releases under the Mimorosugi name. Through the Bodaimoto series, it aims to preserve and share a historic sake brewing method from Nara.
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