BREWERY | LOCATION

MORIKI SHUZO | MIE

CLASSIFICATION

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".⁠

This version of Tae no Hana is made with Omachi rice fermented naturally using the traditional Yamahai starter method. Utilising the Yamahai method builds an earthier depth of flavour whilst retaining a vibrant acidic backbone in the sake. With a few years of ageing the sake becomes even more robust and layered. This has a lovely earthy aroma with hints of cocoa, a full-bodied palate with a savoury cocoa butter character and lingering acidity.

YEAR: 2019

RICE TYPE: Omachi

RICE POLISHING: 60%

ALCOHOL: 18.2%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml