Yamato Damashii Sake, Kanro (meaning nectar) is brewed with table rice, mizumoto starter and Muromachi era two phase fermentation method. The trademark was "Yamato Damashii", which means “the soul of Japan”, and later registered "Yuri Masamune" in 1894 and "Kamitaka" in 1895. In 2019, they revived their first-ever sake label, Yamato Damashii, with the help of Toji Yuji Nakamura, one of Japan’s masters of the ancient Mizumoto method. Made using Yamada Nishiki rice, koji (bean sprouts) and yeast collected at Niwata Shrine located in Hyogo Prefecture. Making Mizumoto is not the goal for him, simply it is a vehicle to craft a wide range of products through the Yamato Damashii range that are completely unique within today’s sake world. The Eigashima Brewery was founded in 1888. It is fermented using indigenous yeast in the brewery and using the Mizumoto method of starter fermentation, which as known as a 'pre­ modern' way of creating sake. Toji Yuji Nakamura, one of Japan’s few masters of the ancient mizumoto method, used his signature starter method to create this bright, tropical sake with a velvety mouthfeel. Special II is all about fine acidity. What you can expect: The Yamato Damashii Mizumoto Kanro is made from Nihonbare table rice polished to 70% remaining. dno, zuo, 2ba, p1f, 3xem, dwhphnlj, eacxu, bk, fu0, kgzpok,