Yorokobi Gaijin Yamahaijunmai Akaiwaomachi Murokanama

This yamahai junmai from Maruo Honten uses Akaiwa Omachi, a heritage rice variety cultivated in the Akaiwa region of Okayama, and is released unfiltered and unpasteurized. The slow, naturally acidic yamahai fermentation amplifies the earthy depth of Omachi rice, producing a sake with pronounced lactic character and remarkable backbone.