
Akishika Moto Plus One
Osaka Prefecture // Japan
Classification: Junmai Muroka Nama Yamahai Moto + 1Rice: Organic Yamadanishiki
Polish: 70%
Yeast: #7
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Before the main fermentation, the brewer must first prepare a starter mash known as the shubo which is known colloquially as the moto. In the usual sake fermentation process, the moto goes through a 3 step fermentation process (sandan jikomi).
The Moto + 1 is an Akishika method whereby the mash only ferments once (ichidan jikomi), resulting in a brew that has residual sweetness and acidity. The combination of this method and the yamahai brewing process, together with 7 years of aging results in a sake that is similar to port or sherry. The floating brown sediments are “umami crystals” and are completely normal, and have slowly developed after years of cellaring.
About the Producer
Doorstep Delivery
Monday to Saturday
1-hour delivery, place orders by 5pm
Next day delivery, place orders by 3pm
Sunday
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No next day delivery. Orders placed after Friday 3pm will be delivered on Monday. onwards
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