Classifications
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Omachi
Yeast: Natural wild
Alcohol: 17%
Polish rate: 55%
Format: 720ml, 1800ml
What you can expect:
Isao Uehara knows there are easier ways to make sake, but calls those methods soul-less. Here he uses the hard-to-harvest omachi rice, the month-to-make yamahai starter, natural yeasts and one-ton rocks for gravity pressing.
Serve cool, not cold.