Sakehitosuji Natsujungin

Omachi at 60% polishing in a tokubetsu junmai format lets the rice's inherent boldness and full grain texture come through without the refinement that higher polishing brings. Toshimori Shuzo in Akaiwa, Okayama, pioneered the modern revival of Omachi, and this bottling shows why the variety commands attention even in workhorse grades.