Yamato Damashi

Made using Yamada Nishiki rice, koji (bean sprouts) and yeast collected at Niwata Shrine located in Hyogo Prefecture. Mizumoto Shikomi is a brewing method that was established in the Muromachi period, where raw rice is soaked in water to promote lactic acid fermentation to increase acidity and brew safely, which is rare in Japan. Unflitered and raw sake with a soft and well-balanced mouthfeel, a mild fermented scent on the nose and tangy but firm acidity. Polishing 50% and 17.5% abv. 720ml.  Read More...

Made using Yamada Nishiki rice, koji (bean sprouts) and yeast collected at Niwata Shrine located in Hyogo Prefecture. Mizumoto Shikomi is a brewing method that was established in the Muromachi period, where raw rice is soaked in water to promote lactic acid fermentation to increase acidity and brew safely, which is rare in Japan. Unflitered and raw sake with a soft and well-balanced mouthfeel, a mild fermented scent on the nose and tangy but firm acidity. Polishing 50% and 17.5% abv. 720ml.  

Read Less...