Midorishachi
The green shachi. Junmai and unfiltered, brewed by hand on Barmherzigengasse from organic rice, Wiener Hochquellwasser and our own kōji.
It is the youngest of the three and the one still finding its final shape. Specifications, tasting notes and price are being confirmed in the cellar and will appear here as soon as the batch is signed off.
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What’s inside:
Full tasting notes to be confirmed.
Ingredients: water, rice, koji (Aspergillus oryzae), yeast. 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, koji 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.
Organic rice from Piemonte, a day’s drive south of us – the same delivery that feeds the rest of the kura.
Wiener Hochquellwasser, piped into the city from the alps since 1873 – soft and low in minerals, 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.
Midori Mule
Midorishachi, lime, ginger beer, mint
River Stone
Midorishachi, yuzu, honey, soda
Midorishachi and Cold Sencha
Midorishachi, cold-brewed sencha, lemon peel
Pure rice. Nothing but water, rice, koji 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, koji, fermentation, pressing, bottling – happens by hand in our brewery in Vienna.
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