This yamahai Junmai is bottled at 70-percent polish ratio as namagenshu, unpasteurized and undiluted, preserving the bold, raw character of a naturally fermented sake at full strength. The 70% polish keeps the bran layers closer to the core of the grain than most premium expressions, concentrating the flavor compounds that Oku-san prizes, while the yamahai method adds the earthy, lactic complexity of a traditional natural starter. The result is a high-impact bottle that exemplifies Akishika's preference for authenticity over refinement.
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