Kagamiyama Omachi Tokubetsu Junmai Muroka Genshu

Three things are happening in this bottle at once. Muroka means it skipped the charcoal filtering that strips color and character. Nama means it was never pasteurized. Genshu means no water was added after pressing. Nothing was taken out and nothing was let in.

The rice is Omachi grown in Bizen, the ground it has come from for over a century, and it is the variety brewers reach for when they want concentrated umami and depth rather than polish. Full-bodied and undiluted, with a showy ginjo aroma sitting on top of it.

Keep it cold. Nama sake is alive and it does not forgive a warm shelf.