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. - Black Market Sake
Handling: Once opened the Eigashima Shuzo 'Yamato Damashii Mizumoto' will last well for at least 6 - 8 weeks, ideally in a refrigerator.