However in the traditional Yamahai method that Oku-san has used for this sake, natural lactobacillus from the air is allowed to join the moto and create the needed lactic acid. This traditional method takes about 30 days to develop, twice as long as a modern Sokujo moto sake and the result is a sake full of character.
Oku-san decided to make a bottling of sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the sake made in the traditional Yamahai method.
Moto Shibori is a sweet and acidic sake with an aroma and palate of plum, mirin, sesame seed and elderflower.
| Alcohol: | 10% |
| Volume: | 72cl |
