The Miyako-Bijin brewery is located in south Awaji Island, the largest island in the Seto Inland Sea. Miyako-Bijin believe in focusing on quality over quantity and use the traditional method 'Tenbin-Shibori', where a wooden beam press is used to press their sake rather than a modern commercial press. This method is rare to see as it takes twice as long to press the sake, with less liquid resulting.
The Pink Label is pasteurised only once at bottling, rather than the normal ‘twice pasteurised’ method of the majority of sake. A soft savoury style of sake the 'Pink Label' has a refined weight with balanced fruit, an earthy undertone and a hint of smokey spice. - Black Market Sake
HANDLING: Once opened the Miyako-Bijin 'Pink Label' will last well for at least 10 - 12 weeks, ideally in a refrigerator.