The bottle that got me down the rabbit hole of sake discovery.

Tatenokawa Muga Brown Bottle Junmai Daiginjo @tatenokawa_sake

Alcohol: 16%; Rice: Miyamanishiki
Acidity: 1.4

For some reason I always thought I had Shield instead. This was recommended by the chef at @kakiinoysterbar as a seasonal sake.

It had a nice refreshing efferverscent mouthfeel. Apparently the whole series is also unpasteurised, probably why I like my nama / nama genshus so much.

Although I’ve had sake a few times prior to this, this left the most memorable impression. It’s a brewery that’s been stuck in my head since Jan 2022 (although it feels a lot longer).