BREWERY | LOCATION

EIGASHIMA SHUZO | HYOGO

CLASSIFICATION

Junmai • Pure Rice Sake

Mizumoto • Pre-modern brewing

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. It was founded in 1888 and today produces a wide array of sake, shochu and whisky (under the White Oak label).

The Yamato Damashii Mizumoto Kanro is made from Nihonbare rice polished to 70% remaining. It is fermented using indigenous yeast in the brewery and using the Mizumoto method of starter fermentation, which as known as a 'pre­ modern' way of creating sake. A fruity and playful nose leads to a textural style hinting at sweet fruit and a refined acidic backbone.

YEAR: 2024

RICE TYPE: Nihonbare

RICE POLISHING: 70%

ALCOHOL: 13%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml