Made with locally grown, heirloom Omachi rice and house cultivated yeast, this is a Shiboritate. It’s freshly pressed then bottled immediately to retain freshness. There’s lots of acidity to balance the fruity flavors. Cats and Christmas aren’t exactly what you’d expect from a punk icon, but here we are.

Great with creamy cheeses and sweet seafood such as scallops.

This tiny brewery hidden in the mountains of Tokushima is in the 17th generation family house. While the region is steeped in tradition of Awa dancers and samurai, Mamiya san and his three daughters cultivate their own style of sake. They use local rice, much of it ungraded and a house yeast for a unique taste. Check out their many music collaborations. 

https://www.instagram.com/miyoshikiku/