Miyako-Bijin believes 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 lean-medium weight with balanced fruit, earthy undertone and a hint of smokey spice.