Junmai Ginjo Goriki 50 (1.8 L)

Gōriki rice had nearly disappeared from Tottori's paddies by the mid-1950s; Chiyomusubi led its 1998 revival through a formal society of contract farmers, Tottori University, and fellow brewers, and today grows every grain under strict seed-purity protocols — making this one of the most rigorously terroir-specific sake programs in Japan.

The brewery sits on the Sea of Japan coast at Sakaiminato, but its brewing water travels further: a natural spring in Daito Town, Shimane Prefecture, at the foot of the remote Chugoku Mountains, collected by hand each day of the brewing season on a three-hour round trip.

That slightly soft water encourages a slow, gentle fermentation that amplifies Gōriki's innate density rather than stripping it. 100% Gōriki rice polished to 60% seimaibuai (Ginjo grade), fermented at low temperature with the brewery's annually selected proprietary yeast strains; rice is cooled by hand after steaming to ensure uniform core temperature — a deliberate rejection of machine cooling.

The 1.8 L magnum format preserves the sake under reduced oxygen exposure per volume, extending its drinking arc. Where most Ginjo expressions chase delicacy and high-toned florals, Gōriki 50 leans into the variety's structural weight: a fuller body and quieter aromatic register that rewards table use over aperitif sipping.

Drink now through 3–4 years; the body_umami profile will deepen with careful cellaring.