Varietal: Gohyakumangoku Rice
Region: Chubu, Japan
The product of a purist philosophy, this sake is undiluted, unfiltered, and unblended. It is made using the ancient, labor intensive Yamahai method in a true microbrewery staffed by just three employees. Big and expressive but not lacking in finesse, notes of tart yogurt, banana, steamed rice, honey, and mushroom yield a meaty, umami-rich beverage that pairs well with anything from pork adobo to creamy seafood to grilled lamb. While not an entry level choice, this will quickly become the favorite of any sake lovers who try it. It is also an excellent addition to the repertoire of natural wine lovers who enjoy a little bit of funk!