Classifications
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Yamahai • Traditional yeast starter
Specifications
Rice: Matsuyama Mii
Yeast: #10
Alcohol: 19%
Polish rate: 70%
Format: 720ml, 1.8l
Three decades ago, brewer Akihiro Matsuura found an old book in his Naka Shuzo brewery that explained how to make sake. It was published in 1913, before the advent of all the modern technologies that define sake now. He started brewing that way and never looked back.
What you can expect:
Rich multi-layered palate, amazing depth of flavour and texture.