As toji Mr. Takahashi gains more experience, he says he takes an increasingly hands off approach. In addition to creating sakes that are muroka genshus, he also uses a house yeast that has been kept at the brewery for over 30 years. This yeast is robust, and he discovered that he did not need to stir the moromi (main mash) as much and had reduced stirring over the years, until he completely stopped in mid-90s. He keeps his mash at a low temperature, and lets the yeast work at the bottom of tank. We like the soft peach and strawberry flavors accented with a little bit of spice and umami. Try this clean sake chilled with vinegar-dressed salads, grilled mackerel or sardines.
- Brewed in Akita, Japan by Saiya Shuzo
- Junmai ginjo
- Seimaibuai (rice kernel remaining): Akita Sake Komachi 55%
- ABV 15% / SMV: +1.5
- 24 fl oz (720ml)