MORISHIMA Junmai Ginjo 'Miyamanishiki' / 森嶋 純米吟醸 美山錦
Updated: May 1, 2024
A modest ginjo aroma gently rises, spreading softly with flavor. It also carries a refreshing acidity, and the finish is pleasantly tightened by the characteristic bitterness of Miyamanishiki, enhancing the overall experience. You can also enjoy the freshness and depth of flavor.
DATA
Rice：Miyamanishiki produced in Ibaraki prefecture
Rice milling : milled to 55% Yeat: Kyokai No.901
ABV : 15%
TYPE
Aroma : Gentle
Taste：Medium bodied
Serving temperature：Chilled
Morishima Shuzo
The northern part of Hitachi, Ibaraki Prefecture, facing the Pacific Ocean, includes the Kawajiri Coast, which shelters small swimming beaches and fishing ports. From there, start walking. One, two steps... and by the time you get to seventy steps, you’re at Morishima Sake brewery. The closest brewery to the sea in Ibaraki.
A crucial decision
In 2011, the Great East Japan Earthquake happened. While the brewery was spared damage from the tsunami, the ground developed cracks right across the site, and hundreds of bottles awaiting shipping were smashed. Additionally, large cracks developed in the walls of our Oya tuff brewery. As aftershocks continued, sunlight poured into the brewery from the cracked stone. The owner and brewmaster, Shoichiro Morishima, stood and stared at it. This major shock was only a few years after he had qualified to be a Nanbu Brewmaster, the first from Ibaraki, and was searching for a future for the brewery he had inherited.
A sake that would set a new standard for the brewery
During the recovery from the earthquake, while Shoichiro pondered the future of the brewery, he stumbled upon an idea: to create own brand, one that could rival the finest sake in the brewery. He initiated full-scale production of new sake brewing, drawing upon the knowledge of brewing he acquired at university and the techniques learned through training. He emphasizes several things to create our ideal taste. One of these is to express the deliciousness that allows you to taste the differing natures of each type of sake rice, the heart of sake. He carefully selected four types of rice: Omachi, Hitachi-Nishiki, Yamada-Nishiki, and Miyama-Nishiki.
MORISHIMA
After nearly a decade of envisioning, the brewery finally unveiled a new brand, "Morishima," in 2019. It was a momentous occasion, marked not just by the introduction of a new label, but by a profound sense of purpose and dedication.
With the Morishima name proudly adorning -the inspiration for the label design came from the resilient Oya stone. These fragments, once part of the shattered brewery, now stood as a symbol of the unwavering determination and resilience. As the brewery embarked on this new chapter with 150 years of tradition. But Morishima was more than just a nod to the past; it was a declaration of commitment to embracing challenges and evolving.