Tasting Notes
Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. It was founded in 1888 and today produces a wide array of sake, shochu and whisky (under the White Oak label).
The Yamato Damashii Mizumoto Kanro is made from Nihonbare rice polished to 70% remaining. It is fermented using indigenous yeast in the brewery and using the Mizumoto method of starter fermentation, which as known as a 'pre modern' way of creating sake. A fruity and playful nose leads to a textural style hinting at sweet fruit and a refined acidic backbone. - Importer Note
Less is more! Minimal intervention or Lo-fi wines encapsulate those producers who keep additions and manipulations to a minimum during the winemaking process. This means the wines are wild fermented, unfiltered and unfined, and only add sulfur during the process.
| Product Type | Wine Sake |
| Volume | 720ml |
| Country | Japan |
| Region | Hyogo |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |