This Junmai is made from 100-percent Yamada Nishiki rice grown organically on Akishika's own land in Nose, Osaka, using the yamahai fermentation starter and bottled as muroka namagenshu, no charcoal filtration, unpasteurized, and undiluted. The yamahai method builds a naturally developed lactic acid culture over several days, producing a sake with pronounced earthy depth and wild complexity that complements the rich, full texture of undiluted genshu. Owner Hiroaki Oku's belief that Yamada Nishiki's potential is maximized at low polish ratios is at its most direct here.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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