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Immediately, Tamanohikari's Junmai Ginjo greets the nose with billowing scents of savory cooked rice and a hint of leather. Texturally, it is silky and mouth-filling, with a light viscosity. Sweet, honeyed autumn fruit notes prevail in the front of the sip, with notes of forest floor, mushrooms, and earth moving in after. The finish is only slightly dry, with the sake's slight sweetness being balanced by a mild, finely balanced acidity. Fans of Oregon Pinot Noir would find an ally here in this bottle.

Tamanohikari's motto is, "Good sake starts with good rice." This sake is made primarily with Yamadanishiki, the king of sake rice. Because the brewery uses the time consuming and risky Yamahai brewing method here to slowly generate natural lactic acid,  the results are layers of umami and earth flavors. 

Tamanohikari was founded in 1673. In 1980 they ceased using any additives to their sake. For 300 years they have polished their own rice within the brewery, which is relatively rare in the sake world.