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 Damashi 'Niwazake' is made from Yamanda Nishiki rice polished to 90% remaining. Both the Koji-kin (starch breaking mould) and Kobo (yeast) for this sake are collected from the garden of Miwata Jinja, a shinto shrine in Hyogo. This sake is also made using the Mizumoto method of starter fermentation, which is known as a ‘pre-modern’ method of creating sake. A vibrant nose gives way to a rich and playful palate with great acidity and a sherry-like finish.

YEAR: 2021

RICE TYPE: Yamada Nishiki

RICE POLISHING: 90%

ALCOHOL: 17%

YEAST STRAIN: (Niwata Jinja)

SERVE: Chilled

SIZE: 720ml & 1800ml