{"title":"Omachi rice (雄町)","description":"\u003cp\u003eOmachi is known for producing sake with medium to full body and velvety, rich texture. Flavor notes are unique in the sake world, often including powerful florals (rose, violet, orange flower water), fresh herbs (mint, lemon balm, pine, sweet cicely), wood (balsa wood, birch, fresh cut wood), and stonefruit (nectarine, white peach, rainier cherry). Omachi can also be aged, in which case it loses some of its \"prettier\" fresh floral and fruit notes, and gains textural, earthy characteristics.\u003c\/p\u003e\n\u003cp\u003eOmachi is an heirloom rice variety which means it was discovered in the wild, rather than bred or developed in a laboratory. It is strongly associated with Okayama Prefecture where it was first grown in 1859 by a traveling farmer. Okayama now grows the majority of Omachi rice, with Akaiwa Omachi being the most highly prized. Because it's very difficult to grow, low yielding and expensive, Omachi is rare. Okayama and Hiroshima breweries often use Omachi as an expression of regionality, but aside from this only daring and \"geeky\" brewers elsewhere are willing to take the risk. As a consumer and Omachi lover, I always think it pays off!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-\u003cbr\u003e\u003cbr\u003eRice varieties can have a huge influence on style, flavor, price, and storytelling for sake. While most rice varieties have a subtle impact on flavor --far less than grape variety in wine-- the variables you don't see or taste directly, can play a part in making the sake what it is. Omachi is unique however in having a distinctive taste. It might be the only sake rice variety that you can reliably train yourself to identify blind a majority of the time.\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","products":[{"product_id":"gozenshu-bodaimoto","title":"Gozenshu Bodaimoto Nigori","description":"\u003cp\u003eA wild and evolving sake that shifts from crisp and herbal on release, to umami-rich, cheesy and spicy over time. The current bottling is getting into wild and moody territory, with notes of clove, fresh ricotta, sasparilla, yogurt, pancetta and spiced ghee. With such evolving complexity, it's no wonder I turn to it for unique pairings year-round. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLittle known by even the geekiest sake aficionados, Gozenshu's relationship with bodaimoto method is one of a kind. They prepare their bodaimoto starter-- an ancient fermentation starter originally invented by monks in Nara-- by infusing koji rice into water using a cloth bag, almost like tea. This is versus using the traditional raw rice, which makes the starter more sour and acetic. In addition, Gozenshu was the first brewery to rediscover and resurrect the bodaimoto method in the modern age. It was only by chance when a relative of the family, a London-based antiquities dealer, came across an old brewing book. This book included a recipe for the (then unknown) bodaimoto method, which led Gozenshu's toji on a quest to reproduce, and eventually evolve, this style of sake. Unpopular at first, bodaimoto is now a cornerstone of modern taste and has inspired dozens of other breweries to attempt the ancient method.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle and production\u003c\/strong\u003e\u003cbr\u003eThere are three unique methods of production that make this sake what it is, and to understand it, you have to know what those methods are.\u003c\/p\u003e\n\u003cp\u003e1) First is the \u003cstrong\u003ebodaimoto\u003c\/strong\u003e fermentation starter method. While the vast majority of sake starters are acidified with pure lactic acid (called the sojuko method), a bodaimoto starter is a mix of water, uncooked rice and\/or cooked rice, left to turn sour. Ambient lactic acid bacteria (along with a bunch of other random buggies) do their business, generate lactic acid, and eventually create a sour environment safe for sake yeast. This wild starter tends to be wild, funky, yogurt-y and fruity. Gozenshu's proprietary bodaimoto method is a variation on this, designed to produce a softer, less sour sake (but no less complex).\u003cbr\u003e  \u003cbr\u003e2) Second is the use of \u003cstrong\u003eomachi\u003c\/strong\u003e rice, an heirloom varietal known for its earthy, herbal, rustic and full-flavored profile, well suited to junmai. \u003cbr\u003e\u003cbr\u003e3) Last is coarse filtration, making it an \u003cstrong\u003eusunigori\u003c\/strong\u003e: a lightly cloudy nigori. When the fermenting mash, essentially a loose porridge, is filtered, it passes through a coarse mesh, letting some particulate get through. The result is an usunigori, which adds texture, expedites aging\/maturation, and enhances the flavor of the rice.\u003cbr\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":40935793131676,"sku":"","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Gozenshu.png?v=1699567228"},{"product_id":"amabuki-junmai-omachi-yamahai","title":"Amabuki Junmai Omachi Yamahai Cup","description":"\u003cp\u003eThe true expressions of the marigold flower are noticeable both on the palate and nose of this sake, and are amplified by the Yamahai-jikomi brewing method's signature funky style. Excellent chilled, but the personality of Omachi rice and Yamahai-jikomi really shine when served gently warmed. \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"COHO","offers":[{"title":"180ml","offer_id":41331640336540,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/amabuki_orange.png?v=1721883829"},{"product_id":"choryo-junmai-yamahai-taruzake","title":"Choryo Junmai Yamahai Taruzake","description":"","brand":"RNDC","offers":[{"title":"Default Title","offer_id":42114056880284,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/yama_taru.png?v=1721883829"},{"product_id":"seikyo-junmai-ginjo-omachi-namazake","title":"Seikyo Junmai Ginjo Omachi Namazake (2026)","description":"\u003cdiv data-mce-fragment=\"1\" data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cdiv\u003eAs usual for Omachi rice, the palate on this namazake is broad and expansive. It fills your mouth with texture and carries the cultivar's distinctive herbal qualities through a loooong and lovely finish.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\nOff-dry, with a full body, unctuous-- creamy-- but not heavy. Umami-forward with notes of labneh yogurt, white mushroom, anise candies, and vanilla custard. But this is highlighted by lightweight, bright, herbal notes of pandan, fresh fennel, mint, lemongrass and allspice. An absolute delight for lovers of omachi.\u003cbr\u003e\n\u003c\/div\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":42114078605468,"sku":"","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Seikyonamazakecopy.png?v=1713567182"},{"product_id":"copy-of-heiwa-shuzo-kid-junmai-nigori","title":"Heiwa Shuzo \"KID\" Tokubetsu Junmai Omachi","description":"\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOmachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID style, creating a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more. An absolutely gorgeous and perfectly balanced example of Omachi sake.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":42177610580124,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/kid_omachi.png?v=1721883829"},{"product_id":"bizen-maboroshi-junmai-ginjo","title":"Bizen Maboroshi Junmai Ginjo Omachi","description":"\u003cp\u003eBizen Maboroshi might be the quintessential omachi sake, at least in my book. The flavor profile is extremely unique, one of a kind really, and gives you the full impression of heirloom omachi rice. Notes of s\u003cspan data-mce-fragment=\"1\"\u003epearmint, rose, fresh-cut grass, white pepper and balsa wood make you wonder if this is truly just made from rice. An unctuous, slippery body reminds you that this is indeed omachi, famous for its weight on the palate-- like heavy cream in a sea of skim milk. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe brewery is situated amongst omachi fields, where the varietal was first discovered in 1859. It's brewed from the very best local plots of rice based on centuries-old relationships with local farming families. The sake is brewed with the same water that nourishes this rice, by a brewery that exclusively works with omachi. It's truly the deepest love letter to this special, rare and coveted grain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"COHO","offers":[{"title":"720ml","offer_id":42953523888284,"sku":"","price":43.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":42953523921052,"sku":"","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/bizen_o.png?v=1721883829"},{"product_id":"juji-asahi-omachi-junmai-genshu-kairyo","title":"Juji Asahi Omachi Junmai Genshu Karakuchi \"Kairyo\"","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eBeyond proud to finally have the one and only Juji Asahi in Portland. YES!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA stunning pasteurized genshu from the brewery that produces ritual sake for the famous Izumo Taisha shrine. Powerful and intense rustic flavors. Notes of cocoa and spice with a robust dryness and an almost whiskey-like smokiness. Undiluted, so it is exceptionally full bodied and complex. It has that BAM but also a tart blueberry skin note on the finish, a tension and grip, an entrancing mineral texture, that makes it a greatsword-- not a bludgeon.\u003cbr\u003e\u003cbr\u003eMade with Omachi rice grown right in Izumo.\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":42818251686044,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Jujiasahi.png?v=1699970843"},{"product_id":"gozenshu-bodaimoto-junmai-1859","title":"Gozenshu Omachi Bodaimoto Junmai \"1859\"","description":"\u003cp\u003e1859 is Gozenshu's new brand dedicated to the exploration of Okayama’s heirloom rice, Omachi. Omachi is\u003cspan data-mce-fragment=\"1\"\u003e known for its earthy, herbal, rustic and deep flavor profile, well suited to junmai. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1859, named for the year of Omachi's discovery, is brewed with the original \"Gozenshu bodaimoto method.\" This method produces sake that is rich, mild, and only subtly lactic, with moderate acidity. 1859 has undergone roka (secondary charcoal filtration) and mizuwari (balancing with water) to produce an approachable, mellow, satisfying and hugely enjoyable brew. Less wild than its nigori cousin, but oh-so-gorgeous and dialed in with incredibly satisfying weight, soft roundness, and depth.\u003c\/p\u003e\n\u003cp\u003e1859 has ripe \u0026amp; rounded flavours of green banana, guava, brown sugar, yogurt \u0026amp; sweet steamed rice. A beautifully long finish tapers off into spicy, fruity, mellow sweetness.\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":42877844914332,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/1859.png?v=1702481989"},{"product_id":"ohmine-omachi-junmai-daiginjo-3-grain","title":"Ohmine Omachi Junmai Daiginjo \"3 Grain\"","description":"The indulgent yet bright, orange creamsicle side of Omachi from the masters of modern Yamaguchi junmai daiginjo, Ohmine.","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":43073879802012,"sku":"","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/ohmineomachi.png?v=1711998419"},{"product_id":"copy-of-kuroushi-omachi-junmai-ginjo-black-bull-cup-180ml","title":"Kuroushi Omachi Junmai Ginjo \"Black Bull\" Cup (180ml)","description":"\u003cp\u003eSimultaneously light and pure, but with resonant chocolatey depth on the palate and a bright acidity to set it off. Notes of spice (perhaps nutmeg, fenugreek, \u0026amp; mace), white mushroom, toasted cereals, lots of herbaceous top notes. It's dry but there's a background sweetness, little molasses quality-- like lyle's golden syrup. A weighty, oily finish, classic resonant Omachi.\u003cbr\u003e\u003cbr\u003eWithout a doubt, one of our most premium one-cups. Truly gorgeous sake within!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"custom-attributes\" data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":43087349317788,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Kuroushicup.png?v=1707776148"},{"product_id":"kuheiji-kyou-den","title":"Kuheiji Junmai Daiginjo Omachi \"Kyou Den\" 2022","description":"\u003cp\u003eSo pretty, so filigreed. I've been privileged enough to enjoy $800 omachi junmai daiginjo in the past, but if I had the option I'd take Kyou Den any day. Gorgeous and light with refreshing acidity like Kuheiji's Yamadanishiki Betsu Atsurae, but with the personality and verve of Omachi. Notes of sweet cicely, lovage, prickly ash and Okayama peach, coupled by a fine and minute velvet texture and bright, cleansing finish.\u003cbr\u003e\u003cbr\u003eLike the power of Morey St. Denis softened by time, or the tannins of great nebbiolos rendered to sediment and memory, Kyou Den is shapely yet soft, a granite pebble honed by mountain streams.\u003cbr\u003e\u003cbr\u003e\u003c!-- notionvc: a13ccf8a-8a83-43b5-a289-87f0d43fb03d --\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":43565569900700,"sku":"","price":71.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Kyouden.png?v=1714360636"},{"product_id":"kamoshibito-kuheiji-sauvage-2022-vintage","title":"Kamoshibito Kuheiji \"Sauvage\" 2023-2024 Vintage","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn emblematic cuvee honoring Okayama Omachi rice. Sauvage (\u003cem\u003eWild\u003c\/em\u003e) is worked according to the same principles as Kuheiji Eau du Désir (Yamadanishiki) using a higher-temperature fermentation which allows the extraction of primary aromas.\u003cbr\u003eIn these conditions the Omachi reveals all its power, its ample and fatty profile. The aroma of clean chanterelle and enoki mushrooms derived from koji give way to undergrowth and ripe fruit at the end. With less tension than Yamadanishiki, Sauvage surprises by its volume and texture, which comes to invade each area of the palate. A gorgeous sake produced within the classification of Junmai Daiginjo.\u003cbr\u003e\u003cbr\u003eOmachi is the oldest sake rice, discovered in 1859 years ago and was named Nihon Kusa by the discerning stroller who discovered it. Said to be a farmer returning to Akaiwa, Okayama from his pilgrimage to Mt. Daisen, he noticed the particular aspect of this wild rice, longer than the average, and brought back two stalks. Now called Omachi, its characteristic size makes it susceptible to lodging (falling over) which led to it being described as \"the man who stands in the rice fields, and following bad weather, the man bent over during his labor.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":44173003980956,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/kuheijisauvage.png?v=1719937142"},{"product_id":"sankan-shuzo-junmai-ginjo-omachi-triple-crown","title":"Sankan Shuzo Junmai Ginjo Omachi \"Triple Crown\"","description":"\u003cp\u003eA really pretty sake with elegant spice notes... the prettiest pink peppercorn, orange flower, pistachio and rosewater shortbread, violet candies, Earl Grey \u0026amp; salty grapefruit. I'm listing all these big perfumey aromatics, but this isn't a super-floral sake like CEL-24... it's quite a bit more subtle and nuanced, on par with \u003ca rel=\"noopener\" href=\"https:\/\/sunflowersake.com\/products\/tenbi-tokubetsu-junmai?_pos=2\u0026amp;_psq=tenbi\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\"\u003eTenbi Tokubetsu Junmai\u003c\/a\u003e. The palate is on the dry side, a touch of astringency on the finish keeping it clean and moreish. That familiar velvety texture and rich umami typical of Omachi rice comes out when it's at room temperature, but served chilled in a wine glass it reads as lean and tight, with a tension that reminds me of \u003ca rel=\"noopener\" href=\"https:\/\/sunflowersake.com\/products\/moriki-shuzo-hanabusa-junmai-yamahai-muroka-nama-genshu-2023?_pos=1\u0026amp;_psq=moriki\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\"\u003eMoriki Shuzo\u003c\/a\u003e (where the toji trained!) or Matsunotsukasa. The finish is longer than you'd expect for a dry sake, lingering with subtle depth and delicate perfume. Warms beautifully to ~125 as well.\u003c\/p\u003e\n\u003cp\u003eSpring 2024, we visited Sankan Shuzo during a brief daytrip to Kojima, which is a port town at the end of a peninsula in Okayama, jutting out into the beautiful Seto Inland Sea. Kurashiki is famous for denim (before that: fabric mills, uniforms and cotton growing, as the high salt content in the soil is inhospitable to rice) but it also has fantastic seafood and a few excellent sake breweries. Sankan is a pretty classic tale of a family business on the brink revived with new energy from its next generation. But, maybe because he's around my same age and comes from an IT background, I find Masumi-san totally relatable and a joy to be around. Masumi-san is kind, funny, super outgoing, and open minded...and he's gone to great (even very silly) personal lengths to turn the tide on Sankan. When he first came home, he did everything solo and by hand, and in pursuing an export contract tried his damnedest to communicate in English before eventually, exhaustedly learning that his import contact speaks Japanese. A brewery of Sankan's size (100 koku) might be one of the smallest we carry here at Sunflower (\u003ca rel=\"noopener\" href=\"https:\/\/sunflowersake.com\/products\/nishide-shuzo-junmai-moromi?_pos=1\u0026amp;_psq=nishide\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\"\u003eNishide\u003c\/a\u003e being the other)... and has no business supplying an importer as well known as Kome Collective... but Masumi's determination, hustle, and guts got it done. Huge respect, and frankly, I can't wait to return and spend more time getting to know him.\u003cbr\u003e\u003cbr\u003eAll in all, Triple Crown is a very special and unique addition to our Omachi lineup and I anticipate drinking a lot of it! :)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":44251084226716,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/sankan.png?v=1721840465"},{"product_id":"hanatomoe-junmai-muroka-nama-genshu-natural-selection","title":"Miyoshino Jozo Natural Selection Mizumoto Junmai MNG Winter 2025","description":"\u003cp\u003eFrom the maker of Hanatomoe, Hashimoto-san's terroir brand: a sake that can only be made in Yoshino. \u003cem\u003eWhat happens when we make sake in Yoshino with as little intervention as possible?\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eDried apricots and aged cheese. It’s like a little salad! Palate hits with acidity and minerality first, then a flush of fat-suspended canteloupe and heat hits, with tons of vanilla, lemon juice, enzymey pineapple, white pepper, clove, star anise and true cedar notes. There’s a bit of cherry, noyeaux, stonefruit. It’s a wild ride, but the palate finishes tight and clean, it doesn’t linger super long. \u003c!-- notionvc: 070b8bfa-4938-4908-adf7-a9dc4072f685 --\u003e\u003c\/p\u003e\n\u003cp\u003eThe method, \"Mizumoto\" refers to the pre-modern brewing method (invented ~1000 years ago by Buddhist brewing monks) which begins with a naturally sour water from raw rice, water, and lactic acid bacteria in the air. This method is particularly well suited to the damp, humid conditions in Nara, where the method originated.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e(Note that this sake, like all of the Zev Rovine imports, is stored by the importer\/distributor under cellar temps rather than refrigerated temps, regardless of being nama. This is an extension of the exporter Yoram's philosophy-- and in most cases the brewer as well-- which encourages and welcomes the changing face of aged nama, rather than trying to keep the sake in stasis. If the sake you receive is not showing to your taste, please store it and revisit at 6 months intervals. It is OK to age sake that has been previously opened.)\u003c\/em\u003e\u003cbr\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":45007124234396,"sku":null,"price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanatomoenaturalselection.png?v=1748452687"},{"product_id":"juji-asahi-kimoto-omachi-junmai-chokarakuchi-kagamigusa","title":"Juji Asahi Kimoto Omachi Junmai Chokarakuchi \"Kagamigusa\" BY2020","description":"\u003cp\u003eElegant, refined flavors that show the unique expression of the Omachi rice, grown in a single paddy in Okayama. Complex and layered woody notes, accented by hints of yogurt and subtle fruit notes.  \u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":45173318385820,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/jujiasahiKagamigusajunmaiomachi.png?v=1754432220"},{"product_id":"kaze-no-mori-omachi-brown-label-807-junmai-muroka-nama-genshu","title":"Kaze no Mori Omachi \"Brown Label 807\" Junmai Muroka Nama Genshu","description":"\u003cp\u003eThe newest from Yucho's Kaze no Mori nama genshu (unpasteurized, undiluted) series, made with 80% polish Omachi rice from Okayama. 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