A soft and intuitive nose of stone fruit, rainfall, mineral and straw. The Yamahai method gently infuses this brew with notes of cedar and a playful gaminess. Elegant and soft on the palette, a clean finish with a soft umami.

One of my favourite classics! This sake have something for everyone. Good floral aromas, good complex flavours and finish. Also great drunk warm

Bodaimoto is an age old method pre-dating even the Kimoto method, It was recreated by a group of young brewers trying to reinvent the ancient styles of sake making. Gozenshu has promised to use only Omachi rice to brew sake by 2022.

• IWC Sake 2016 - Silver Medal