| Brand | Kamitaka |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 15% / Rice Polishing: 70% |
Product details
Kamitaka Mizumoto Junmai “Octopus Label” is a distinctive sake brewed by Eigashima Shuzo in Hyōgo Prefecture, using the rare and ancient mizumoto (水酛) method—a fermentation technique established during the Muromachi period. This labor-intensive process involves soaking raw rice in water to naturally encourage **lactic acid fermentation**, enhancing the sake’s acidity and ensuring safe, wild fermentation without chemical additives. Combined with an **extra-high ratio of kōji**, this method creates a sake rich in umami and depth. The resulting liquid is golden-hued even when freshly pressed and becomes even deeper in color and complexity over time, as **charcoal filtration is intentionally skipped**. The playful octopus label celebrates Akashi’s local seafood heritage, especially its prized octopus, tying the sake’s identity to its coastal hometown.
The taste is remarkably soft on the palate, with vibrant, clean acidity and a well-structured umami core. Aromas of ripe stone fruit and pickled narazuke lead into a rich, layered flavor profile that balances earthiness with acidity. Thanks to the abundant kōji, the rice dissolves thoroughly, resulting in a velvety texture and a robust, golden body. As it ages, the sake deepens both in taste and color, developing a mellow richness rarely found in modern sakes. Best enjoyed slightly warmed or at room temperature, this sake shines with hearty dishes like **braised octopus**, grilled meats, fried cutlets, and even creamy cheeses—any food that can match its bold flavor and vivid acidity. Kamitaka “Octopus Label” is not only a sake but a tribute to tradition, terroir, and timeless technique.
