Akishika Shuzo is a brewery that embodies "sake for natural wine lovers". They're taking a more "low intervention/natural" approach to sake brewing. Most of their sake is unpasteurized (nama), undiluted (genshu), and not charcoal filtered (muroka) AND all of the rice they use, whether they grow it themselves or not, is organic and often biodynamic. This particular brew happens to be one of their "single parcel" sakes, which means all of the rice in this sake is sourced from one parcel of their rice fields, to really get a sense of their land's identity. This is made from omachi heirloom rice grown in a single paddy, farmed organically, that is milled to 60% and then aged for 4 years before release. In total, 308 kg of rice were brewed into 660 liters of sake.