Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Yamahai • Traditional yeast starter method
Rice: Akaiwa Omachi
Polish rate: 66%
Master brewer Tetsuya Sakai favours the time-tested sake rice varietals. "New breeds are made for easy farming, not great brewing," he says. The heirloom Omachi is as old and classic as it gets.
Brewed using Yamahai method and yeast #6, Sakai-san intended this sake to be carried through by a fresh acidity.
What you can expect:
A vibrant and juicy brew that is sweet and fresh, full of umami yet finishes crisp and clear.