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A light-hearted, lovely little number made with a mutant strain of yeast that produces high levels of malic acid: the same acidity you'll find in green apples or white wine. As a result, Moromi-- named for Nishide-san's sweet, sweet!! white kitties "Moro" and "Mi"-- has a uniquely fresh side to it that you don't normally find in sake. Notes of poached pear, apple salad, and nutty wheat berries. Pairs delightfully with Waldorf salad!
This sake is very, very limited-- maximum 2 bottles per person. Only 70cs of this sake were shipped to the US for its inaugural launch (and Sunflower clamored for Oregon's only case!)
Nishide Shuzo, 西出酒造
Location: Ishikawa Prefecture (close to, but not within, Hakusan)
Rice: Local Rice
Polish: 65%
Yeast: K-901H
Acidity: 3
SMV: n/a
Alcohol: 14%
With over a century of history in the Kaga region, Nishide Shuzo operates under the mantra that “sake brewing is our life.” Nishide brews handmade sake with only three employees, just as it has had for the past 5 generations. Many of their sakes are made with ambient or house-cultivated yeasts, imparting a truly localized and unique profile. At less than 100 Koku per year in annual production, Nishide is perhaps the smallest brewery in Japan that exports to the US.
