MORIKI SHUZO - MIE
Junmai • Pure Rice Sake
Daiginjo • Rice polished to 50% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Arabashiri • Free-run
The Hanabusa is made from Yamada Nishiki rice grown organically by the Moriki’s which is polished to 50% to create a refined sake. Rumiko-san uses special techniques in the kōji room, such as using ‘futa’ the small wooden boxes for kōji production rather than the more usual large boxes as she wants all of her sake to have character and structure. This Hanabusa is arabashiri where instead of pressing the sake the liquid is allowed to ‘free run’ to create a sake with elegance and delicacy. The arabashiri version is roughly equivalent to the first 30% of the total sake captured. Hanabusa has a soft aroma of aniseed and fresh apple with a palate that provides fresh, smooth flavour with elegant sweetness with a hint of blanched almond and fresh apple and a long, warm finish. An amazing balance of finesse and structure.
RICE TYPE: Yamada Nishiki (Organic)
RICE POLISHING: 50%
YEAST STRAIN: #6
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Moriki 'Hanabusa' will last well for at least 5 - 6 weeks, ideally in a refrigerator.