Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Nigori • Cloudy
Polish rate: 70%
The rice for this sake is grown organically by Oku-san himself (look out for the logo that looks like a house) and has been made at the brewery for the last 25 years. The Mizore Moyo is unique as it is produced by reserving 1/3rd of the Moromi (fermenting liquid) which is then mixed back into the already pressed liquid. This results in a sake with a large amount of very fine sediment and often produces a little gas on opening.
What you can expect:
A fresh ferment character with melon fruit, pear, fennel and a great lingering acidity. The sake is alive and has been fermenting in the bottle, so keep it chilled and open slowly (it is lightly fizzy).