Chiyomusubi Junmai Ginjo Goriki 50 Muroka Nama Genshu (1.8 L)

Gōriki rice nearly disappeared from Tottori Prefecture by the mid-1950s; its revival in 1998 — a coalition of farmers, brewers, and Tottori University — was driven in large part by Chiyomusubi, which remains the variety's most committed champion and grows all its Gōriki under strict seed-purity contracts across five Tottori farming districts. This Junmai Ginjo uses 100% Gōriki polished to exactly 60% (seimaibuai 60%), the Ginjo threshold, milled in-house. Gōriki is a large-grain, low-protein rice that ferments into a characteristically dense, full-bodied sake — structurally heavier and more textured than the lighter profiles associated with Hyogo Yamada Nishiki or Niigata Gohyakumangoku at the same polish level. Brewing water is drawn from a natural spring at the foot of the Chugoku Mountains in Daito Town, Shimane — a slightly soft source collected by hand on a three-hour round trip each brewing day, chosen for its mineral gentleness against Gōriki's inherent weight. Muroka (unfiltered), nama (unpasteurised), genshu (undiluted, typically 16–17% ABV): all three interventions are withheld simultaneously, and the sake is held at ice temperature to arrest microorganism activity without heat. The triple designation — muroka nama genshu — in a 1.8 L magnum format is rare at this polish level; most producers reserve it for daiginjo grades. The result is a sake with raw fermentation energy, pronounced umami depth, and the structural density that makes Gōriki unlike any other Junmai Ginjo on the market.