Yamato Damashi Kanro 2024

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.