OKUTANBA KIMOTOJIKOMI NOJOHO JUNMAIDAIGINJO

REVIVING A LOST SAKE RICE Once widely cultivated before World War II, Nojoho gradually disappeared as Japanese agriculture became more modernized and efficient. Today, this historic sake rice has been brought back to life through dedicated cultivation. Brewed slowly using traditional methods without any brewing additives, the sake draws on the diverse microorganisms naturally living within the brewery to guide its fermentation. A sake that captures the beautiful terroir of Oku-Tamba — its land, climate, and the wisdom of generations of sake brewing.