From Hananoka Shuzo in Kumamoto, this ultra-rare nama sake revives the Edo-era heirloom rice “Kabashiko” (香子 / 肥後香子)—a fragrant, once-lost variety revived from just 40 seeds over three years. Brewed under strict “四農釀” rules: Kikuchi River basin rice, no pesticides, no fertilizers, and kimoto fermentation. At 13% ABV, this unpasteurized生酒 delivers soft fizz and micro-bubbles on opening.

Aromas are elegantly rich with concentrated white peach, floral notes, deep rice fragrance, and subtle pear, evoking luxurious, lingering fruit and terroir-driven depth.

The palate is smooth and refreshing with gentle carbonation, profound sweetness and umami, clean citrus acidity in the finish, and a long, fragrant aftertaste that pairs exceptionally with food.

A raw, microbial, terroir-expressive natural sake—highly limited and one of the most praised in the Ubusuna series.

Rice: Kabashiko (香子 heirloom) Region: Japan / Kumamoto Prefecture

Chill to 5–10°C, serve in a wine glass. Ideal with seafood, light dishes, or solo. Refrigerate and drink soon after opening.