Made with the oldest known sake yeast. So old, it isn’t even clear which century the yeast was established. Classified in 1895, and now recently discovered preserved in a Tokyo Agricultural University lab. In a tribute to the past, Yokota Shuzo used some of the yeast, historical literature and table rice to recreate an Edo period sake. The result is a rich, rough, and powerful sake mixing sweet and sour tastes, unlike today’s elegant, refined sake.  Its then aged at least aged roughly two years to mellow the flavors. An homage to the origin of sake!

Pair as the banquets of Edo with miso soup, dried and raw fish, duck or go modern with teriyaki, dumplings, beef and Chinese.

Founded in 1805 when Yokota Shoemon, an Omi merchant, opened a brewery in search of good water. “Nihonbashi” is because he trained at a sake wholesaler in Nihonbashi, Edo (Tokyo). He chose the place of his training as a sake name thinking “we should not forget our original intentions.” No way he could register that trademark today.

The brewing water is collected from a private well where underground water from the Arakawa River system at the headwaters of Chichibu springs up. The quality is slightly soft, producing a slow fermentation and complex, mellow sake.

https://yokota-shuzou.co.jp/