| Brand | Morishima |
| Region | Ibaraki, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% abv / Rice Polishing: 40% |
Product details
Rooted in Ibaraki Prefecture and helmed by sixth-generation toji (master brewer) Shoichiro Morishima, who continues a family legacy dating back to 1869. The “25+” name reflects Morishima's ongoing commitment—tweaking his craft by fractions of a millimeter each day to elevate quality beyond the ordinary, forging what he calls a “modern classic.” Crafted using 100% Omachi rice polished to 40%, fermented with Kyokai #901 yeast, and brewed with hard subterranean spring water—resulting a precision, elegance, and thoughtful restraint.
On the nose, offers an opulent aroma of pear and apple, lifted by ephemeral floral undertones—a hallmark of the Omachi variety’s distinctive profile. Expect a subtle, lively effervescence upon opening, bringing a delicate spritz that emphasizes freshness. The nearby ocean subtly infuses the experience with a hint of salinity, enhancing clarity and minerality. On the palate, it maintains a balanced, clean, and modern profile—crisp yet refined, with a poised structure that combines fruit-forward grace and textural finesse.
This sake’s silky clarity and nuanced fruitiness make it an ideal match for rich seafood—think caviar, fatty tuna, or sea urchin—where its subtle salinity and balanced weight can truly shine.
