Midorishachi
The green shachi. Junmai Muroka, brewed by hand on Barmherzigengasse from Arborio rice, Wiener Hochquellwasser and our own kōji, then gently pasteurised.
Savoury, textural and made for the table: toasted cereals, porridge and malt over yoghurt and kefir, with mushroom and soy-sauce depth underneath. Smooth and fluid on the palate, medium-sweet against high acidity and high umami, with appealing lactic and nutty depth, closing on lightly roasted hazelnut, chestnut, walnut and almond. Beside Kinshachi 1873 it is the quieter, more composed bottle – and the more versatile one. Individuality and elegance in the same glass.
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incl. 20% VATAll prices incl. 20% VAT
What’s inside:
Toasted cereals, porridge, malt, yoghurt and kefir on the nose, with banana bread, a touch of pear, mushroom, meat broth, matured cheese and soy sauce behind. Smooth and fluid on the palate: medium-sweet, high in acidity and umami, with lactic and nutty notes and a refined roasted-nut finish. Unfiltered, so a light haze is natural.
Ingredients: water, rice, kōji (Aspergillus oryzae), yeast. 15% vol. 750 ml and 0,375 l. Vegan. Contains alcohol.
Serving temperature to be confirmed. Chilled in a white-wine glass is a safe starting point.
Store cool, upright and away from light.
Contains alcohol. Sold only to persons 18 and over. Please enjoy responsibly.
Pure rice sake: water, rice, kōji and yeast, with no added alcohol and no added sugar.
No charcoal filtering, so the sake keeps its colour, texture and edges – as with everything else we bottle.
Tasting notes, alcohol content and price for Midorishachi are being confirmed and will be published here.
Arborio rice from Piemonte, a day’s drive south of us – the same delivery that feeds the rest of the kura.
Wiener Hochquellwasser, gravity-fed into the city from Lower Austria and Styria since 1873 – moderately hard, exceptionally low in iron, and the reason sake works here at all.
The shachi is the tiger-headed carp that sits on Japanese castle roofs and keeps the fire away. Kinshachi is the golden one, Aoshachi the blue. This is the green one, and the one that carries the most of the cellar in it.
Serving notes for Midorishachi will be added once the batch is signed off. In the meantime: cold, in a white-wine glass, is never wrong.
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Midorishachi, lime, ginger beer, mint
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Midorishachi, yuzu, honey, soda
Midorishachi and Cold Sencha
Midorishachi, cold-brewed sencha, lemon peel
Pure rice. Nothing but water, rice, kōji and yeast – no added alcohol, no added sugar.
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We are confirming the specifications with the brewery and will publish them here as soon as they are final.
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Because we don’t charcoal-filter it. The haze is fine rice particles and yeast – texture and flavour, not a fault.
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In the fridge, upright, away from light.
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At the brewery, on a Saturday. Small groups, no hurry.
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Every step – steaming, kōji, fermentation, pressing, bottling – happens by hand in our brewery in Vienna.
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