Miyasaka CORE is a very limited seasonal Sake extracted without the usage of pressure and under the exclusion of oxygen. When Sake is pressed, it can easily change its fragile taste and aroma due to oxidation. For Miyasaka CORE, the Master Toji uses a new pressing method to reduce the oxidation to a minimum. The exact procedure remains a secret to the brewery.
First off, notes of green apple, grapefruit and grass arise. On the tongue you can enjoy an elegant and full body creamy texture, notes of ripe pear, quince, bee pollen, and hints of brioche. It has both clarity and dynamism and is driven by a beautiful evervessence.
*Because it contains a fresh gas feeling, the cap may fly off when opened.