Eigashima Kamitaka Mizumoto Junmai Sake, Japan

Eigashima Kamitaka Mizumoto Junmai Sake is a sturdy, characterful expression built around rice richness and the vivid acidity of one of Japan's oldest sake-brewing techniques. Made with Hitomebare rice polished to 70%, the sake deliberately retains more of the grain's proteins and fats, contributing depth, texture, and pronounced rice flavor. The traditional Mizumoto starter develops acidity through an initial soaking and lactic fermentation of the rice, creating a broad, savory sake whose substantial body is sharpened by a clean, dry acidic edge. The result is distinctive and food-friendly, balancing richness, umami, and refreshing structure.

Product Details:

• Toji: Yuji Nakamura
• Rice: Hitomebare
• Rice Polishing Ratio: 70%
• Water: Snowmelt water from Mt. Rokko
• Starter Method: Traditional Mizumoto
• Fermentation: Approximately 3 to 4 weeks
• Resting: Approximately 6 to 12 months in tank after pressing and filtration
• Sake Meter Value: -2.5
• Acidity: 2.2
• Alcohol: 15%

Sensory Description:

Full and sturdy, with pronounced rice flavor and a broad savory character shaped by the relatively low 70% polishing ratio. Hitomebare brings weight and grain-driven richness, while the Mizumoto method contributes the firm, vibrant acidity that gives the sake its distinctive structure. The palate feels substantial and umami-rich without becoming heavy, as the concentrated rice character is balanced by a clean, dry acidic line that refreshes the finish and makes the sake particularly versatile with richer foods.

Producer's Background:

Eigashima Shuzo was formally established in Akashi in 1888 by Hyokichi Urabe, who brought together several local sake breweries, and the historic Kamitaka brand followed in 1895. Today, Toji Yuji Nakamura leads sake production, drawing on experience gained in Nara with the traditional Mizumoto method before joining Eigashima in 2016. His work has helped make this ancient technique an important part of the brewery's contemporary sake identity.

Serving Suggestions:

The combination of substantial rice flavor, umami, and bright acidity makes Kamitaka Mizumoto Junmai particularly effective with richer foods. Pair it with soft cheeses, grilled meats, katsu, richer fish preparations, or savory dishes where its acidity can provide contrast. It is especially well suited to octopus, a local specialty of Eigashima's home city of Akashi.