Mori

ABV: 14%

Volume: 300ml

Brewery: Shodoshima

Origin: Shodoshima Island, Kagawa Prefecture, Japan

Grade: Junmai Ginjo

Rice Polishing Ratio: 60%

Best Serving Temperature: 5°C - 40°C

Storage: Keep in a cool, dark and dry place

Mori's clean and smooth flavour profile pairs beautifully with fresh fish dishes, while the rich rice notes make it an excellent match for heartier fare.

Grilled Tuna; Spinach and Ricotta Cannelloni; Samphire and Roasted Potatoes

Mori is only produced and sold in 300ml bottles, emphasising its easy drinkability and broad appeal. This is a sake you'll often encounter when visiting Shodoshima.

As a nama-chozo style sake, it is pasteurised only once—rather than the usual twice—allowing it to retain its fresh character.

Shodoshima Brewery is the only sake brewery on Shodoshima, an island floating in the Seto Inland Sea off the coast of Kagawa Prefecture, Japan. 

Shodoshima is renowned for its olive production—uncommon in Japan—as well as its active soy sauce production, earning it a reputation as an "island of fermented foods." The brewery is deeply committed to using local ingredients and has partnered with the island’s fermentation research institute to develop "Sanuki Olive Yeast," extracted from Shodoshima's olive trees. Their dedication to producing authentic local sake extends to cultivating high-quality sake rice on the island, including the terraced rice fields of Nakayama, recognised among the "Top 100 Japanese Terraced Rice Fields," "Top 100 Satoyama Landscapes," and "Top 100 Famous Waters."