Chiyomusubi Junmai Goriki 60 Muroka Nama Genshu (1.8 L)

When Tottori's Gōriki rice variety collapsed to near-extinction by the mid-1950s, Chiyomusubi led the coalition — farmers, brewers, and Tottori University — that revived it in 1998 under strict seed-purity contracts, making every drop of Gōriki sake a direct argument for single-prefecture terroir. Goriki 60 uses 100% contract-grown Gōriki polished to exactly 60% seimaibuai, the Junmai Ginjo threshold, retaining the variety's characteristic density and structural weight that lighter-polished expressions can obscure. Fermentation at Chiyomusubi's Sakaiminato brewery draws on a proprietary yeast collection selected and preserved annually, with steamed rice cooled by hand — not machine — for uniform core temperature control; brewing water is hauled daily from a natural spring in Daito Town, Shimane Prefecture, a three-hour round trip through the Chugoku Mountains, yielding a slightly soft water that amplifies Gōriki's inherent umami without sharpening acidity. The muroka nama genshu designation means the sake leaves the brewery unfiltered, unpasteurised, and undiluted — stored at ice temperature to arrest microbial activity while preserving the raw fermentation character intact. What no peer does: the 1.8 L magnum format delivers this fragile, living sake at scale, demanding cold-chain discipline from retailer to table but rewarding it with a textural richness and grain-forward depth that the 720 ml bottling cannot fully replicate. Drink now through two to three years with cold-chain storage; slight oxidative development over time is intentional and characteristic of aged muroka nama.