Pressed Moto

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Pressed Moto





Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Moto • Starter ferment

Before the main fermentation, the brewer must first prepare a starter mash known as the shubo or ‘Mother of Sake’ which is known colloquially as the moto.  This moto is used to kick start the fermentation of the ‘moromi’ or main sake mash.  The moto is made with kōji rice, steamed rice, yeast and water, then in the modern Sokujo method lactic acid is added.  However in the traditional Yamahai method that Oku-san has used for this sake, natural lactobacillus from the airis allowed to join the moto and create the needed lactic acid.  This traditional method takes about 30 days to develop, twice as long as a modern Sokujo moto sake and the result is a sake full of character.  Oku-san decided to make a bottling of sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the Sake made in the traditional Yamahai method.  Aroma and palate of pear,  apple, elderflower and rice bran. The Pressed Moto is a sweet sake enhanced by acidity reminiscent of green apple.  Very unique!

YEAR: 2017

RICE TYPE: Yamada Nishiki  - [Organic - grown entirely by Akishika]




SERVE: Chilled


SIZE: 500ml

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

HANDLING: Once opened the Akishika 'Pressed Moto' will last well for at least 3 - 4 weeks, ideally in a refrigerator.