AKISHIKA SHUZO - OSAKA
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Nigori • Cloudy
The rice for this Sake is grown organically by Oku-san himself and has been made at the brewery for the last 25 years. The Mizore Moyo is unique as it is produced by reserving 1/3rd of the Moromi [fermenting liquid] which is then mixed back into the already pressed liquid. This results in a Sake with a large amount of very fine sediment and often produces a little gas on opening. A fresh ferment character with melon fruit, pear, fennel and a great lingering acidity.
RICE TYPE: Yamada Nishiki
RICE POLISHING: 60%
YEAST STRAIN: #901
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Akishika 'Mizore Moyo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.