Akishika Yamahai Jummai Funashiborijikagumi

This Junmai is produced using the yamahai starter method, a variant of kimoto in which the mash is left to develop its own lactic acid culture without the traditional pole-stirring, yielding a more rustic and wild fermentation, and pressed via funashibori, the traditional wooden boat-press that applies gentle, even pressure to the mash. The sake is then bottled jikagumi (direct from the tank), unpasteurized and undiluted, preserving the full, raw expression of the fermentation. Akishika's yamahai expressions are renowned for their earthy complexity and lactic depth, anchored in organically grown rice from the brewery's Nose paddy fields.