Japan
Eigashima Shuzo, Kamitaka 'Mizumoto' Junmai Sake
- Regular price
- $28.00
About This Wine
Hyogo, Japan. Rice: Hitomebare milled to 70%. Water: Snowmelt water from Mt. Rokko. ABV: 15%.
Sturdy with strong rice flavors balanced by a beautiful dry acidity. Made in the ancient “Mizumoto” style that creates big-boned, high-acid sake with character.
Made with Hitomebare rice, this is an eating rice with more fats and proteins that contribute to big flavors, especially at a low 70% polish Pair with richer foods like soft cheeses, grilled meats, katsu, and richer fish dishes. It is particularly good with the local Akashi specialty of octopus.
Mizumoto is the earliest recorded technique in sake production, predating both the kimoto and yamahai methods. Mizumoto (literally “water starter”) is a process by which the rice is first soaked in water to promote lactic acid fermentation. This soaking water is then saved as the brewing water for the production alongside the koji, soaked rice and yeast. The fermentation time takes roughly 3 to 4 weeks before the mash is pressed and filtered, then rested in tanks for an additional 6 to 12 months.
Available for local delivery and pick up in-store.
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Hyogo, Japan. Rice: Hitomebare milled to 70%. Water: Snowmelt water from Mt. Rokko. ABV: 15%.
Sturdy with strong rice flavors balanced by a beautiful dry acidity. Made in the ancient “Mizumoto” style that creates big-boned, high-acid sake with character.
Made with Hitomebare rice, this is an eating rice with more fats and proteins that contribute to big flavors, especially at a low 70% polish Pair with richer foods like soft cheeses, grilled meats, katsu, and richer fish dishes. It is particularly good with the local Akashi specialty of octopus.
Mizumoto is the earliest recorded technique in sake production, predating both the kimoto and yamahai methods. Mizumoto (literally “water starter”) is a process by which the rice is first soaked in water to promote lactic acid fermentation. This soaking water is then saved as the brewing water for the production alongside the koji, soaked rice and yeast. The fermentation time takes roughly 3 to 4 weeks before the mash is pressed and filtered, then rested in tanks for an additional 6 to 12 months.
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