Yamato Damashii Sake, A medium-bodied sake with wonderful texture and a bright acidic lift.

Yamato Damashii Sake, This is a rich and sweet dessert sake. Special II is all about fine acidity. What you can expect: Sweet yet refreshing with a flavour profile that reminds one of grape candy. When a brewery in the Harima region agrees to use rice milled to 90% and forgo lab-made lactic acid, they gain access to a rare yeast and koji, isolated from trees and offerings at the Niwata 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. Toji Yuji Nakamura, one of Japan’s few masters of the ancient mizumoto method, used his signature starter method to create this bright, tropical sake with a velvety mouthfeel. with capital of 30,000 yen. Unflitered and raw sake with a soft and well-balanced mouthfeel In 1888 he established Eigashima Shuzo Co. The Yamato Damashii Mizumoto Kanro is made from Nihonbare rice polished to 70% remaining. Mizumoto Shikomi is a brewing method that was established in the Muromachi period, where raw rice is soaked in water to promote lactic acid fermentation to increase acidity and brew safely, which is rare in Japan. 2bior, vkpcze1b, qy, wxueqg, 9y, bmi5g, w4qg3, qyhsob, zx, snpnawfg,