KAMITAKA distillery
Eigashima Shuzo are known worldwide for making their outstanding Japanese whiskies, but a lesser-known fact in the U.S. is their storied history as sake makers. Founded in 1888, Eigashima Shuzo began in the town of Akashi in Hyogo Prefecture located at the mouth of Osaka Bay. Using some of the oldest brewing methods, they craft their sake with rice grown on the Banshu Plain and groundwater from nearby Mt. Rokko. With history comes innovation and in 1899 Eigashima Shuzo was credited with introducing the first 1.8 liter glass bottle that is now a ubiquitous icon of the sake making industry. Available for the first time in North America, we are proud to introduce their Kamitaka line of sakes; a brand that can trace its origin back to 1895. Enjoy these historic sakes with great food and great friends!
PRODUCTS
Kamitaka “Hawk” Ginjo Sake 15% ABV
Eigashima's Kamitaka "Hawk Label" Ginjo Sake is their newest addition for the US. This Ginjo sake uses local hinohikari rice from Hyogo that is polished to just under 60%, making for a richly aromatic sake. Fresh flavors of ripe pear, juicy melon, and crystallin minerality permeate the palate of this refined Ginjo. Pair with grilled fish dishes, tempura, roast vegetables, and mild soft cheese.
ABV PERCENTAGE
15%
GRADE
GINJO
RICE
HINOHIKARI
POLISH
60%
SIZE
720 ML
ESTABLISHED
1888
SMV
+3.7
RECOMMENDED SERVING
CHILLED OR ROOM TEMPERATURE
Kamitaka “Octopus” Mizumoto Junmai Sake 15% ABV
Mizumoto is the earliest recorded technique in sake production, predating both kimoto and yamahai methods. Mizumoto or "water starter" is a process by which the rice is first soaked in water to promote lactic acid fermentation. This soaking water is then saved and used as the brewing water for the production alongside the koji, soaked rice, and yeast. The fermentation time takes roughly 3 weeks to a month before the mash is pressed, filtered, heated, and subsequently rested in tanks for an additional 6 months to a year. Before bottling, water is added, and the sake is heated one more time. The Hitomebore is a table rice that has more fat and proteins that lend well to a lower polish (30% removed) and the mizumoto process. The result is a sturdy sake, strong in rich rice flavors that are balanced by an assertively dry acidity. Fantastic with richer foods! Pair this sake with soft ripe cheeses, grilled meat, katsu, and rich fish dishes.
ABV PERCENTAGE
15%
GRADE
JUNMAI
RICE
HITOMEBORE
POLISH
70%
SIZE
720 ML
SMV
-2.5
RECOMMENDED SERVING
CHILLED, ROOM TEMPERATURE, lukewarm