The water for this sake springs from deep in the earth, where fossils from 1000 years ago can be found. The rice used is Akita Sake Komachi, something fresh and different from the often used Yamadanishiki. On the nose is an attractive subtle walnut, toasted chestnut and sweet malt scent, which prepares you for similar flavors. Light, sweet, with a dash of richness and umami.
Yamatoshizuku is made in
Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.
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