Natural Sake ft Eigashima Shuzo

Dive into the world of sake with us at our fifth installation of Natural Sake. This time we explore the Yamato Damashii range from Eigashima Shuzo.

You might have tried one or two Mizumoto sake from our last tasting session - Mizumoto is an ancient method and it’s rare to find sakes made this way. Even if you do they’re usually a one off release. But here the entire Yamato Damashii range is made with the Mizumoto method, so come discover it with us!

ABOUT EIGASHIMA SHUZO

Eigashima Shuzo is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. It was founded in 1888 and today produces a wide array of sake, shochu and whisky (under the White Oak label).

The Toji at Eigashima is Yuji Nakamura who joined the
brewery in 2016. Previously he had been Toji at Imanishi Shuzo in Nara (Imanishi Shuzo are part of the group a liated with Shoryakuji - the birthplace of Bodaimoto/Mizumoto).

Nakamura-san has a playful approach to utilising the Mizumoto process of brewing and his technical prowess sets him apart from the rest of the field. Making Mizumoto is not the goal for him, simply it is a vehicle to craft a wide range of products through the Yamato Damashii range that are completely unique within today’s sake world.

TASTING LIST

Yamato Damashii ‘Mizumoto’
Yamato Damashii ‘Special II’
Yamato Damashii ‘Kanro’
Yamato Damashii ‘Niwazake’

DETAILS

Saturday, 14 June 2025
Session 1: 1.30pm - 2.30pm
Session 2: 3.00pm - 4.00pm
$40 pp including Eventbrite platform fees
Tickets are transferrable but not refundable

31 Binjai Park
Streetside parking is free