2015 Akishika Shuzō Pressed Moto

Akishika Shuzō own around 50 acres of rice fields, while the remaining is sourced from trusted local farmers, all grown organically. For over 20 years now, Akishika have rejected the use of herbicides, pesticides and agricultural chemicals. Oku-san makes his own natural fermented fertiliser using byproducts of farming and brewing - rice husks, straw and bran, as well as sake lees. This natural byproduct has yet another life the following year in rice cultivation. Prior to fermentation, a brewer must prepare a starter mash known as the shubo, or 'Mother of Sake', often called the moto. This is made up of kōji rice, steamed rice, yeast and water, then in the modern sokujo technique, it's acidified with lactic acid. Oku-san prefers the traditional yamahai method, where natural lactobacillus from the air is allowed into the moto. This takes around 30 days to develop, twice as long as the modern method, resulting in character and depth. Unfiltered, unpasteurised and aged at the brewery before release. A sweet style with refreshing natural acidity, much like a Granny Smith. Fragrant elderflower, nashi pear and rice bran. Serve chilled.

Varietal: Junmai, Yamahai, Muroka, Nama, Moto.

Region: Osaka, JP.

Viticulture: Oraganic. 

Size: 500ml