Mizukagami, Shiga, Japan

A lifted, elegant and complex Shiga sake for explorers. Founded in 1805, Kitajima Sake Brewery has been making sake for over 200 years with rice from Omi and underground water from the Suzuka Mountains – a mellow, soft water, which encourages clear and gentle expressions. Yasuyuki Saida is the toji (master brewer) who focuses on creating innovative and authentic products from a diverse range of rice. ’Mizukagami Junmai’ is just that, made using the table mizukagami rice from Shiga Prefecture. This rice was genetically crossed to withstand the growing challenges of climate change, specifically extreme heat that typically stresses the rice plant and produces undesirably dry, brittle grains. We love this inovation, which very much feels akin to hybrid and North American grapes in wine! The rice grains are polished to 65% (meaning that 65% of the original rice grain remains) and fermented in the umami-encouraging kimoto method with added yellow shochu koji which supports a light, fruity and floral expression. A round and supple texture, enjoy alongside vegetable and seafood tempura & thinking about the future.