Narutotai Junmai Genshu Mizu to Kome

Narutotai Junmai Genshu Mizu to Kome (ナルトタイ 純米原酒 水ト米) is made from water and rice only by successfully implementing the techniques that Eta Kamajirou, well-known for his invention of the fast brewing method during the Meiji Era, failed to use successfully during his time. Nothing but yeast is used in the yeast mash, and only natural lactic acid is in the fermentation process, resulting in the soft and light taste of the Mizu to Kome. After much effort and thought towards the fermentation speed, essential when fermenting only with natural lactic acid, a rather peculiar and unique manufacturing method was established, resulting in a fruity, refreshing taste and a refreshing aroma: soft acidity and gentle mouthfeel. The aftertaste has a slight umami flavour.

Award tasting notes at International Wine Challenge: "Elegant, pure, round and soft. Well-balanced. Delicate pear and honeysuckle. Delicious aftertaste. Gentle fruit tones, which is very approachable."

Awards:

• The Fine Sake Award Japan 2021 Gold Medal
• Kura Master2020・2019 Junmai Category Platinum Award
• U.S. National Sake Appraisal Gold Medal

Honke Matsuura Brewery in Naruto, Tokushima Prefecture, was established in 1804 by Matsuura Naozo (浦直蔵由往). The brewery produces two brands, "Narutotai" and "Sudachi-shu"; at over 200 years old, it is Tokushima Prefecture's oldest distillery. 2008 Matsuura Masaharu became the company's chief brewer, and in 2011, Matsuura Motoko was appointed the 10th president. The brewery aims to convey the tradition and delectability of sake to women and the younger generation.