Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Yamada Nishiki
Polish rate: 70%
Before the main fermentation, the brewer must first prepare a starter mash known as the shubo or ‘Mother of Sake’ which is known colloquially as the moto. In the usual sake fermentation process, the moto goes through a 3 step fermentation process (sandan jikomi). The Moto + 1 is an Akishika method whereby the mash only ferments once (ichidan jikomi), resulting in a brew that has residual sweetness and acidity.
The combination of this method and the yamahai brewing process, together with 5 years of aging results in a sake that is similar to port or sherry.