- Modern Medium
|Product Name||Mii no Kotobuki, Natsu-jungin, Cicala|
|Brewer||MII NO KOTOBUKI CO.,LTD.|
|Location||1067-2, Sakaeda, Tachiaraimachi, Mii District, Fukuoka prefecture|
|Head Brewer||Tadatsugu Inoue|
|Rice Brand||Gin no Sato (produced in Fukuoka)|
|Percentage of Rice Milling||60%|
|Mother Water||Underwater of the Koishihara river|
Operating upon the conviction that “Science, sense and passion are needed in brewing sake. ”, this brewery is proficient in combining both science and craft sensibilities. Having abolished the distinct role of Head Brewer more than a decade ago, the Chief Operator now handles production directly, in tandem with his brother, giving rise to a wide range of styles, from aromatic styles employing the latest brewing techniques, through to traditional yamahai. Regularly earning golds from the nationwide Sake Review Committee and regional Liquor Review Committee – incorporating Fukuoka, Saga, and Nagasaki Prefectures – the pair also take leading roles in the local Fukuoka brewing associations.
Part of an ever-popular ‘Italian series’ – with flavors and labels riffing on a theme for each season – the Cicala reflects the character of summer, while the brown bottle acknowledges the trees that bear its raucous namesake on the label, the cicada. With its yeast strains producing notably high levels of malic acid during fermentation, both the aroma and flavor profile resemble that of apples – either crisp and refreshing, if served chilled, or showing a mild sweetness when served at room temperature. Perfect as an introduction to sake, or for those who struggle with other examples, and a well-balanced summer drink from any angle.
Grilled summer vegetables, Carpaccio of white fish, Caprese, Vinegared dish, Olive oil etc. Effective for refreshing in the mouth after fried food and meat dish
Recommended Temperature Range
White wine glass