Jg Kani-Ni-Au Sake (300 ml)

When Gōriki rice had nearly disappeared from Tottori's fields by the mid-1950s, Chiyomusubi — operating from Sakaiminato City since 1865 under the Okasora family — became its most committed custodian, co-founding a 1998 revival coalition with contract farmers and Tottori University to restore the variety under strict seed-purity protocols.

That institutional commitment is the reason this sake exists at all. Gōriki is a Tottori-exclusive variety, contract-grown across the prefecture's inland towns (Hoki, Nanbu, Nichinan, Kurayoshi, Yazu) and polished in-house; the specific polish ratio for this Junmai Ginjo expression brings the grain to ≤60% seimaibuai.

Brewing water is drawn from a natural spring in Daito Town, Shimane Prefecture, at the foot of the Chugoku Mountains — a slightly soft source collected by hand on a three-hour round trip during each brewing season, contributing to the characteristically round, full-bodied texture Gōriki produces.

Fermentation is low-temperature and hand-managed, with steamed rice cooled manually for uniform core temperature; the brewery selects and preserves its best-performing yeast strains annually. What no peer does: Gōriki's genetic near-extinction makes Chiyomusubi's program one of the most site-locked, single-variety sake projects in Japan — a density of terroir specificity rare even among jizake.

The 300 ml format makes this an entry into a structurally rich, umami-forward style built for the table rather than the aperitif glass.