Chiyomusubi Junmai Goriki 60 Muroka Nama Genshu (720 ml)

Gōriki rice had all but disappeared from Tottori's paddies by the mid-1950s before a 1998 coalition of farmers, brewers, and Tottori University brought it back under strict seed-purity protocols — and Chiyomusubi, founded in 1865 on the Sea of Japan coast at Sakaiminato, has since become its most committed champion. Goriki 60 polishes that contract-grown Tottori rice to exactly 60% seimaibuai, retaining the variety's characteristic density and structural weight that lighter-polished expressions can obscure. Brewing water travels a three-hour round trip each day from a natural spring at the foot of the Chugoku Mountains in Daito Town, Shimane Prefecture — a slightly soft source that amplifies Gōriki's inherent umami without hardening the texture. The sake is bottled muroka (unfiltered) and nama (unpasteurised), then held at ice temperature (reito) to arrest microbial activity and preserve the raw, unresolved fermentation character that a single pasteurisation would soften. Genshu bottling means no dilution water is added post-press, pushing ABV and flavour concentration above the brewery's standard lines. What sets this apart categorically: among Junmai expressions at this polish level, the combination of muroka, nama, and genshu — all three uncompromising choices simultaneously — is rare, producing a sake that arrives in the glass as close to the tank as the cold chain allows. Drink within the current season of release for maximum nama vitality, or cellar short-term under refrigeration to watch Gōriki's aging potential begin to emerge.