The Sake Anatomy › Sake Brand Index › Mii no Kotobuki
No.130 · Brewery Profile
Mii no Kotobuki三井の寿 · Inoue Gomei Kaisha 井上合名会社
Inoue Gomei Kaisha draws its brewing water from an aquifer some 86 meters beneath Tachiarai, in Fukuoka’s Chikugo rice country, under the motto ‘science, sense, and passion.’ Both of its labels, Mii no Kotobuki and Biden, lean hard into dryness — some releases reach +14 on the nihonshu-do scale — a bracing style that has twice picked up regional trophies at the International Wine Challenge’s Sake division.
Who makes Mii no Kotobuki?
Inoue Gomei Kaisha, founded in 1922, draws its brewing water from an aquifer roughly 86 meters beneath Tachiarai, in Fukuoka’s Chikugo rice country, under the motto “science, sense, and passion.” Both of its labels, Mii no Kotobuki and Biden, lean hard into dryness and have twice won regional trophies at the International Wine Challenge’s Sake division.
What does Mii no Kotobuki taste like?
Tagged Dry & Crisp, the house style pushes toward bone-dry extremes — the signature Junmai Ginjo Yamada Nishiki +14 Oh-Karakuchi rates just 1/5 on both the dry-rich and aromatic axes with an SMV of +14. The Junmai Daiginjo is comparatively rounder, rating 2/5 dry-rich and 3/5 aromatic, and is reported to have scored 91 Parker Points.
Which bottle should you try first?
Start with the Junmai Ginjo Yamada Nishiki +14 Oh-Karakuchi, described as the brewery’s signature bone-dry style and the clearest statement of its house character.
How does Mii no Kotobuki compare to other Fukuoka breweries?
Fukuoka also lists Tanaka 65, tagged Rich & Umami and Elegant & Refined, and Niwa no Uguisu, tagged Elegant & Refined. Mii no Kotobuki is the prefecture’s only Dry & Crisp entry, standing apart from both with its bracing, high-SMV releases.
Frequently asked questions
How dry is Mii no Kotobuki’s sake?
Some releases reach +14 on the nihonshu-do scale, including the signature Junmai Ginjo Yamada Nishiki +14 Oh-Karakuchi.
Where does Inoue Gomei Kaisha get its brewing water?
From an aquifer roughly 86 meters beneath Tachiarai, in Fukuoka’s Chikugo rice country.
How many bottles does Mii no Kotobuki make?
Two on this page: the bone-dry Junmai Ginjo Yamada Nishiki +14 Oh-Karakuchi and a Junmai Daiginjo.
The bottles
Junmai Ginjo Yamada Nishiki +14 Oh-Karakuchi純米吟醸 山田錦 +14 大辛口
爽酒 Soshu · Light & Smooth“Signature bone-dry junmai ginjo.”
Junmai Daiginjo純米大吟醸
薫酒 Kunshu · Fragrant“Reported to have scored 91 Parker Points.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: miinokotobuki.com · tanoshiiosake.jp