SAKE/Eigashima Shuzo

Yamato Damashi Mizumoto 2024

Yamato Damashi Mizumoto 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 is made from Nihonbare rice polished to 70% remaining. This sake is made using the Mizumoto method of starter fermentation, which is known as a 'pre-modern' method of creating sake. A medium-bodied sake with wonderful texture and a bright acidic lift.

 

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PRODUCT

Yamato Damashi Mizumoto 2024

PRODUCER

Eigashima Shuzo

REGION

Hyogo

NOTES

YEAR: 2024

RICE TYPE: Nihonbare

RICE POLISHING: 70%

ALCOHOL: 17%

YEAST STRAIN: #601

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Mizumoto • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted

STORAGE & Handling

STORAGE: Store Nama [unpasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 4 - 5 weeks, ideally in a refrigerator. 

Profile
Fragrance (3/5)
Impact (5/5)
SweeTness (3/5)
Acidity (2/5)
Presence (5/5)
Earthiness (4/5)
Tail (4/5)
Producer Profile

Eigashima Shuzo

Established in 1888, Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. The distillery was founded by Eigashima Shuzo which has produced Sake and Shochu since 1888. Eigashima Shuzo obtained a license to manufacture whisky in 1919, but it was when the company moved to their current facilities in 1984 that White Oak Distillery was born. 

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