Eigashima Shuzo offers a robust sake from Hyogo prefecture, made from Hitomebare rice milled to 70%, with an ABV of 15%. This sturdy sake, brewed using the aforementioned eating rice rich in fats and proteins, offers strong rice flavors deftly balanced by dry acidity. Crafted in the ancient "Mizumoto" style, which encourages high acid, high character sake, it exudes an impressive depth of flavor, particularly given its modest 70% polish. An excellent companion to rich foods, this sake's bolder characteristics complement soft cheeses, grilled meats, katsu, and richer fish dishes, and it finds a particular affinity with the local Akashi specialty, octopus. Turning to antiquity, Mizumoto technique pre-dates both kimoto and yamahai methods. This process involves soaking the rice in water to spark lactic acid fermentation; the brewing water used in production is the soaking water conserved. The resulting mash undergoes fermentation for 3 to 4 weeks, then rested for an extra 6 to 12 months. As a result, this sake is a testament to the power of traditional brewing methods