Sakehitosuji Kokusanremonsyu

Omachi, the oldest surviving sake rice variety in Japan, is polished to 40% for this junmai daiginjo from Toshimori Shuzo in Akaiwa, Okayama. The brewery helped revive commercial cultivation of Omachi in the 1980s, and the rice's distinctive umami and gentle natural acidity are central to the house style.