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Mimurosugi “Junmai Ginjo”
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Mimurosugi “Junmai Ginjo”

Nara prefecture

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Born from Mt. Miwa

Imanishi Brewing Company is known for making small batches so as to best regulate and perfect their product. It’s no different with their junmai ginjo. All that attention to detail pays off in the end when they bottle this well-balanced sake. Clean, soft and round texture welcomes you into a medium-bodied, slightly sweet sensation. Delicate white flowers on the nose melts into the slight mineral undertones reminiscent of salted cherry blossoms.


Brand Mimurosugi
Brewery Imanishi Brewing Company
Category Junmai Ginjo
Subcategory Namazume
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 9
Alcohol 15.0%
RPR ? 60%
SMV ? +2.0
Acidity ? 1.9
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Mimurosugi “Junmai Ginjo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended


Mimurosugi “Junmai Ginjo” - Nara prefecture

Mimurosugi is made in Nara prefecture in the Kinki region.

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Tasting Notes

  • Muscat Grape

    Muscat Grape
  • Melon

  • Peach


Recommended Pairing

  • Seafood

  • Meat

  • Cheese


Imanishi Brewing Company

Established in 1660, Imanishi Brewing Company is located near Omiwa Shrine which looks after brewmasters at the foothills of Mount Miwa. As the mountain itself is considered the god of health, the water flowing from it is said to be spiritual and healing. They only use rice grown with this water, and brew with the same groundwater. Their brand name Mimurosugi comes from Mimuro, an old name for this mountain, and “sugi,” for the abundance of Japanese cedar. As the only brewery left in Miwa, they aim to raise recognition as the sacred place for sake.

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