"Omachi" sake rice, grown in Okayama Prefecture, is polished to 50%, aiming to preserve the natural flavors of the rice while achieving a refined clarity, brewed as a junmai ginjo sake.

I grew to like the faint pear-like sweetness layered over the acidity. But when I tried to buy it online, it was more expensive than I expected — and already sold out. If I ever get the chance to drink it again, I’d really like to.