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 a third 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:
3 years of aging in cellar temperature gave this bold brew an even more complex character. Fresh fennel on the nose, nutty and earthy on the palette with a great lingering acidity. The finish is dry and bitter. Beautiful sipper.