Rich texture and bold umami flavors are expressed by experimental brewing methods including one year of bottle aging, contributing to tannin-like texture on the finish.\n \n Distillery Information\n Unapologetically unconventional, Mioya experiments with brewing components and techniques to produce sake that have a wild, gamey characteristic with pronounced acidity and remarkable texture. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. Miho believes her sake can stay open for longer than most—she personally likes to drink them after being open for 1–2 months.
