Abunotsuru Orizuru Origarami Junmai Ginjo Nama

This second bottling of Abunotsuru's Orizuru Origarami Junmai Ginjo Nama may reflect a different seasonal pressing or an alternate tank selection within the same annual production cycle. Origarami, sake drawn from the press and bottled before its fine lees fully settle, produces a gently cloudy, texturally rich sake distinct from clear-filtered expressions and less coarse than full nigori. Abunotsuru Shuzo, restored after 34 years of silence by Ryutaro Miyoshi in Yamaguchi's Abu district, commits exclusively to contract-grown Yamadanishiki from local farmers, an unusually strict sourcing model that ensures every drop of this namazake originates from a single, well-documented agricultural region. The unpasteurized status means this sake is typically shipped cold and consumed fresh, its bright acidity and creamy texture at their most vivid before any warming or aging can soften the edges.