Junmai Ginjo Bizen Omachi (1.8 L)

Founded in 1702 by Nakashima Kozaemon in Mizunami City, Gifu, this brewery made a deliberate market transgression when it launched the Kozaemon label: championing umakuchi — rich, umami-forward sake — at a moment when Japan's mainstream had spent three decades chasing the light, dry tanrei karakuchi ideal.

The water source is a natural underground spring fed by snowmelt from Mt. Byobu (Byobuzan), filtered through the forested, mountainous terrain of Mizunami (70% forest cover), yielding soft, mineral-clean water that supports slow, low-temperature ginjo fermentation.

The rice is Bizen Omachi — one of Japan's oldest cultivated sake varieties, grown in Okayama Prefecture, prized for earthy depth and structural umami. Fermentation begins with a yamahai starter, building natural lactic acidity over an extended period before

the main mash, then proceeds through four-stage (yodan) additions rather than the standard three-stage sandan shikomi — a fourth rice-and-water charge that extracts additional amino acid complexity.

Koji cultivation runs at approximately 98% humidity to maximise enzyme activity and amplify rice-derived umami.

What sets this expression apart: Bizen Omachi's inherent earthiness, amplified by yamahai and yodan technique, produces a Junmai Ginjo with textural weight and savoury depth that most ginjo-tier sakes deliberately engineer away. The 1.8 L format preserves this complexity with minimal air exposure per pour.

Expect a broad, food-ready profile with lingering rice umami; drink now through 3–4 years with appropriate cold storage.