酒屋八兵卫 山废純米酒 備前雄町

Sakaya Hachibei Yamahai Junmaishu Bizen Omachi uses Omachi rice from Bizen, Okayama, the ancient homeland of this storied variety, in a yamahai-fermented junmai from Motosaka Shuzo in Odai, Mie. The yamahai method's deep lactic complexity melds with Omachi's inherent earthy richness, creating a sake of unusual weight and savory depth.