Eigashima Shuzo Yamato Damashi Niwazake 2021

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 Damashi 'Niwazake' is made from Yamanda Nishiki rice polished to 90% remaining. Both the Koji-kin (starch breaking mould) and Kobo (yeast) for this sake are collected from the garden of Miwata Jinja, a shinto shrine in Hyogo. This sake is also made using the Mizumoto method of starter fermentation, which is known as a ‘pre-modern’ method of creating sake. A vibrant nose gives way to a rich and playful palate with great acidity and a sherry-like finish - Black Market Sake

Serve chilled.

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