Hatsuga-Genmai Muroka Nama Genshu

Rustic & Tangy

Here’s a living example of what the earliest versions of sake might have tasted like!

This unique sake -wait but it it even sake?? This drink does not need koji, the rice mold that is an essential ingredient to what makes sake itself!- is made from completely unpolished table rice and brewed using the “bodaimoto” method created by ancient monks.

Like many old-school sake, Musubi is much more acidic than its modern counterpart.

Look for flavors more similar to a refreshing sour beer or Georgian orange wine, with a nutty finish that rounds it all out.

The toji produced this sake to be drunk almost medicinally, to help the bacteria in ones gut. Some even claim it can cure allergies!!

Rice: Koshi Hikari
Rice Milling: 100%
ABV: 11%
Prefecture: Chiba
720ml