Classifications
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Kame-no-o (Aomori)
Yeast: Natural wild
Alcohol: 17%
Polish rate: 60%
Format: 720ml
Uehara Shuzo doesn't cut corners. They polish rice in-house, use the slowest traditional starter (yamahai), rely on nature for yeasts, and on gravity for gentle pressing using a technique called Tenbin Shibori.
Tomizu is a retro style of brewing using equal parts of rice and water, resulting in an extremely thick moromi that creates a rich and flavourful brew.
What you can expect:
Rich, sweet and fruity without being cloying. Finishes dry, making this sweet sake extremely drinkable.