Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. It was founded in 1888 and today produces a wide array of sake, shochu and whisky (under the White Oak label). The Yamato Damashii Mizumoto is made from Nihonbare rice polished to 70% remaining. This sake is made using the Mizumoto method of starter fermentation, which is known as a 'pre-modern' method of creating sake. A medium-bodied sake with wonderful texture and a bright acidic lift. - Black Market Sake, Importer

Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. It was founded in 1888 and today produces a wide array of sake, shochu and whisky (under the White Oak label).
The Yamato Damashii Mizumoto is made from Nihonbare rice polished to 70% remaining. This sake is made using the Mizumoto method of starter fermentation, which is known as a 'pre-modern' method of creating sake. A medium-bodied sake with wonderful texture and a bright acidic lift. - Black Market Sake, Importer

Eigashima Shuzo - Yamato Damashi Mizumoto Junmai Daigingo