아키시카 미조레모요 준마이 긴죠 니고리 나마겐슈

Mizoremoyo, meaning sleet-like, describes the dense, fine-particle nigori appearance of this Junmai Ginjo, achieved by reserving a portion of the fermenting moromi and blending it back into the already-pressed sake. Bottled as muroka namagenshu, the sake is unfiltered, unpasteurized, and undiluted, preserving the raw vigor of Akishika's organically grown rice alongside the creamy texture of suspended rice solids. The result is a sake with sweet, ricey aromas, complex umami on the palate, and a dry, bitter finish that typifies the Akishika house style.