Junmai • Pure rice sake
Mizumoto• Traditional brewing method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Yamada Nishiki, Gin no Sato, Gohyakumangoku
Yeast: Natural wild
Polish rate: 70%
What you can expect:
Brewer Teruaki Hashimoto is committed to local agriculture, taking whatever rice the farmers grow and adjusting his methods to bring out the best in it. He works only with natural yeasts and minimal temperature manipulation.
In warmer weeks, he makes sake with mizumoto, an ancient, primitive starter method that creates a brew that is sweet on the palate and dry on the finish with a powerful flavour of ripened fruits.