Classifications
Junmai • Pure rice sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Mizumoto• Traditional brewing method
Specifications
Rice: Nihonbare
Yeast: #28 (Please note that there is a mis-labelling on this batch as #601)
Alcohol: 17%
Polish rate: 70%
Format: 720ml
Year: 2025
The Eigashima Brewery was founded in 1888. In 2019, they revived their first-ever sake label, Yamato Damashii, with the help of Toji Yuji Nakamura, one of Japan’s masters of the ancient Mizumoto method.
Special II is all about fine acidity. Lactic acid derived from the Mizumoto starter, citric acid from the white koji (usually used for Shochu making) and crisp malic acid from the yeast combine to create a complex and finely balanced dessert sipper.
What you can expect:
A rich and complex brew with notes of apple, pomelo and grapefruit. Layers of acidity balanced with delicate sweetness and pleasing astringency.