Kamitaka Junmai Mizumoto

Kamitaka Junmai Mizumoto (神鷹 純米酒 水酛仕込み) is made of rice grown in Hyogo, following a rarely used brewing method called mizumoto (水酛仕込み) established in the Muromachi period (1336-1573), whereby raw rice is soaked in water to trigger lactic acid fermentation. Kamikata Mizumoto is soft on the palate, has a sweet taste, and is well balanced with a clean, firm acidity. The hue is deep golden yellow.

Awards:

• National Heated Sake Contest 2021 Gold medal in the value-priced lukewarm category

In the Edo period (1603-1867), the western part of Akashi was known as Nada (灘). Blessed with good spring water and high-quality rice from the Harima Plain, sake brewing in Nada flourished, and Nada sake gained fame quickly. The brewing of sake began in the early Edo period with the second generation of the Urabe family, Urabe Hachibei (卜部八兵衛). In the Meiji Era (1868-1912), Hyokichi (兵吉), the younger brother of Urabe Hachiemon (ト部八右衛門), became an independent brewer and expanded the business. In 1888, with a capital of 30,000 yen, he established the Eigashima Sake Brewery Co. This was the beginning of the Eigashima Sake Brewery. The brewery first registered the "Nihon Tamashi" (日本魂) brand, then in 1894 "Yuri Masamune" (百合正宗) and the following year "Kamitaka" (神鷹).

When Hyokichi established Eigashima Shuzo Co., Ltd., he merged several sake breweries in the Eigashima area, relocating their wooden storehouses to the grounds of his company. Nowadays, Eigashima uses seven historical storage houses built between 1889 and 1959. The company also produces shōchū, mirin, wine, whisky and brandy.