Michinoku brewery founded over 340 years ago, they found the best mountain range in Hokkaido to produce their sake. It was called Otoko Yama, or man’s mountain. They chose Mt. Taisetsu, with it’s jagged edges and it’s steep cliffs. The spring they are using is shikomimizue spring. Freshest water they could find, light refreshing and all naturally filtered by the Taisetsu mountain.
Winters are cold, springs and the sea freeze regularly. Perfect time to make a sake light and fragrant and a sharp finish just like the mountains themselves. At a +14 on the SMV (Sake Meter Value) the crispness is great for sashimi, oysters and cold water crustaceans. With a hint of melon, this sake is just right for Zama’s Omakase.