Sake Type
Junmai Nama Genshu Mizumoto Muroka
Rice Type & Origin Area
Nihonbare
Rice-polishing Ratio
70%
Alcohol Percentage
17%
SMV (Sake Meter Value)
-4.8
Production Area
Hyogo
Yamato Damashii Mizumoto Special II
EIGASHIMA SHUZO
This sake celebrates the beauty of acidity in all its forms. Using the traditional Mizumoto starter, lactic acid provides depth and roundness, while the rare addition of white koji introduces bright citric notes. The chosen yeast contributes crisp malic acid, completing a trio of flavours that create a finely tuned balance. On the palate, it reveals layers of apple, pomelo, and grapefruit, with a delicate interplay of sweetness and gentle astringency. Rich yet refreshing, this elegant sake shows how finely judged acidity can deliver both vibrancy and depth.
About the Sake brewery:
Founded in 1888, Eigashima Shuzo is located in Akashi, Hyogo Prefecture, west of Kobe, overlooking the Seto Inland Sea. The master brewer (Toji), Yuji Nakamura, joined in 2016 after leading Imanishi Shuzo in Nara, a group connected with Shoryakuji, the birthplace of Bodaimoto and Mizumoto. Mr. Nakamura takes a playful, inventive approach to the Mizumoto brewing process, treating it as a tool rather than a goal to create the distinctive Yamato Damashii range. His technical mastery and creativity allow Eigashima to craft sake that is entirely unique in today’s world, both bold and refined.