오쿠노카미 준마이 긴죠 무초세이 나마

Toshimaya Shuzo, founded in 1596 and one of Tokyo's oldest sake producers, draws Musashino bedrock water from 150 meters underground and supplies ceremonial sake to Meiji Jingu and Kanda Myojin shrines. The Okunokami Junmai Ginjo is bottled entirely unpasteurized (nama) with no artificial adjustment of any kind (muchousei). Hattannishiki from Hiroshima, polished to 50%, produces a sake of immediate, vivid freshness: banana and pear aromas, pineapple and gentle nuttiness on the palate, and a pleasantly fizzy, bitter-finish vitality that marks genuinely unprocessed sake. Sacred provenance and bold freshness in the same glass.