The Mizumoto is made using a technique called Bodaimoto, which increases the acidity in the starter water. This special sake is made using a rare ancient brewing process called "Mizumoto", originally from the 14th century. This process takes a highly skilled brewing master as it is difficult to control.
Technical Information: Polish: 70%. Rice: Hitomebare
Tasting Note: Elegant crisp fruit nose, a touch of powder sugar. Generous notes of chestnut, nashi dashi umami. Wellbalanced acidity and silky texture with minerals and abundant fruity finish.
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