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 Kanro is made from Nihonbare rice polished to 70% remaining. It is fermented using indigenous yeast in the brewery and using the Mizumoto method of started fermentation, which is a 'pre-modern' way of making sake. A Fruity and playful nose lead to a textural style hinting at sweet fruits and a refined acidic backbone - Black Market Sake
Handling: Once opened the Eigashima Shuzo 'Yamato Damashii Mizumoto Kanro' will last well for at least 6 - 8 weeks, ideally in a refrigerator.