Junmai Ginjo Goriki 50 Muroka Nama Genshu (720 ml)

Gōriki rice had all but disappeared from Tottori's paddies by the mid-1950s — too difficult to cultivate, too prone to lodging. Chiyomusubi led its revival through a 1998 collaborative society of farmers, brewers, and Tottori University, and today grows every grain under strict seed-purity contracts across Hoki, Nanbu, and Nichinan towns. That recovery effort is the direct reason this bottle exists. The brewery sits at the northwestern tip of Tottori on the Sea of Japan coast, and its brewing water is hauled daily from a natural spring at the foot of the Chugoku Mountains in Daito Town, Shimane — a three-hour round trip each way — yielding slightly soft water that preserves Gōriki's naturally dense, full-bodied character without hardness-driven sharpness. Rice is polished in-house to exactly 60% (seimaibuai), cooled by hand after steaming for uniform core temperature, then fermented using a strain drawn from the brewery's proprietary yeast collection. The finished sake is bottled as muroka (unfiltered), nama (unpasteurised), genshu (undiluted) and held at ice temperature to lock microorganism activity and preserve raw aromatic lift. What sets this apart categorically: Gōriki produces a structural density and aging potential that is fundamentally unlike the clean, delicate profiles of Hyogo or Niigata Ginjo — this is a Ginjo-grade sake with the textural ambition of a Junmai Daiginjo. Drink now through three years; slight oxidative development with cellaring is intentional and welcome.