Kameman Junmai Genmaishu

Made from 100 percent unpolished brown rice using Hananishiki, the region's signature sake rice, this genmaishu is crushed rather than milled so koji can penetrate the whole grain, a slower process requiring extended soaking and steaming. The result reads like a lighter aged koshu, with notes of caramel and dried fruit up front, followed by roasted sweet potato, shochu lees, dark brown sugar and buckwheat honey. It can be enjoyed chilled or gently warmed, though it shows particularly well at room temperature.