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. This moto is used to kick start the fermentation of the ‘moromi’ or main sake mash. In the typical modern Sokujo method, lactic acid is added to sour the moto.
However in the traditional Yamahai method that Oku-san has used for this sake, natural lactobacillus from the air is allowed to join the moto and create the needed lactic acid. This traditional method takes about 30 days to develop, twice as long as a modern Sokujo moto sake and the result is a sake full of character.
Oku-san decided to make a bottling of sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the sake made in the traditional Yamahai method.
Moto Shibori is a sweet and acidic sake with an aroma and palate of plum, mirin, sesame seed and elderflower.