Usagi - meaning Rabbit - is a savory, wild delight. For fans of unpasteurized as well as natural-lactic acid sakes (like Yamahai or Kimoto-brewed styles), Usagi offers cheesy and yeasty aromas, with a umami-driven flavor profile that includes toasted rice notes along with oceanic and woody flavors. The keen thing here is that despite the prevalent (love it or hate it) funk, there's an undeniable theme of cleanliness and purity exhibited here as well. The soft, refreshing texture of the brewery's water source runs right through every sip, and each of the powerful notes are kept in check with the sake's fairly dry and very clean finish. 

This is unpasteurized sake, which means that it offers up an unmistakable intensity and aliveness, however it also means that it needs to be kept cool and is best stored in your fridge before drinking. 

 Miyakobijin Shuzo specializes in Yamahai sake brewing, and takes pride in being an “orthodox sake brewery” who stubbornly won’t change with trends and fads they see in the mainstream of sake brewing. The rice they use is local, organically-grown, and pesticide free. Located on Awaji Island, in Hyogo Prefecture, which in Shinto lore is said to be the place that the entire Japanese archipelago was born from. Miyakobijin attributes the natural beauty of their region — it’s rolling hills, mountains, lush greenery, clear waters, gentle light, and abundant ocean life — to their ability to make good sake.