Miyakobijin Shuzo, Yoigokochi Yuzu Junmai Yamahai Sake

Pure saké (junmai) has many parallels to natural wine—they both push forth the idea of minimal intervention. For saké, this means avoiding the practice of adding distilled alcohol, known as honjozo. During World War II, rice became scarce and the saké industry was commanded to produce with as few grains as possible. In order to create something palatable, producers began adding distilled alcohol, excessive water, and sugar to what would otherwise have be rough, bone dry, and neutral. The base saké from Miyakobijin Shuzo is created from a long-fermented (yamahai), slow-brewed dry saké using gohyakumangoku rice for earthy, umami tones. This provides a foundation for the electric acidity, lemonade-like citrus, and slight residual sugar of the yuzu-infused juice. Serve this summer hit very cold or in cocktails.