Nagaragawa Chōkarakuchi Junmai Muroka Namagenshu

Nagaragawa Chōkarakuchi Junmai Muroka Namagenshu (長良川 ‐ULTIMATE DRY‐ 超辛口 純米無濾過生原酒) from Komachi Shuzō (小町酒造) represents an extreme expression of the dry style, pushing well beyond the usual boundaries of karakuchi (辛口). Brewed with carefully selected sake rice from Gifu Prefecture and the underground spring water of the Nagara River (長良川), it is a seasonal, unfiltered and unpasteurised genshu (生原酒), produced through complete fermentation of the moromi mash. The result is a sake with a sake meter value of +20, an acidity level of 2.0, and an alcohol content of 19%.

Although its reputation rests on being an "ultimate dry" sake, its character is more than just sharpness. The first impression carries a modest depth of rice flavour, which quickly gives way to a crisp, clean finish that cuts smoothly across the palate. Despite its intensity, the low-temperature ageing lends it a certain refinement, creating a balance between force and composure.

Marketed as Nagaragawa Ultimate Dry Chō-karakuchi Junmai Muroka Genshu (長良川アルティメットドライ超辛口純米無濾過原酒), it is positioned as a sake that does not bend to trends: one that is deliberately bold, yet surprisingly approachable. Its super-dry nature comes not from a sense of harshness but from a striking clarity, making it a sake that enthusiasts often call a true connoisseur's choice.

Komachi Shuzō (小町酒造) has been making sake in Gifu since 1894. For well over a century, the brewery has remained a fixture in the region, and parts of its historic buildings are officially protected as cultural properties. Still run by the same family, it is now guided by the fifth generation, who continue the work with the support of the local community.

The brewery's sake is shaped by the Nagara River (長良川), which flows right through Gifu and is counted among Japan's "Three Clear-Flowing Rivers." Known for its pure soft water, the river has been central to life in the region for centuries. It's also famous for ukai (鵜飼), the traditional method of fishing with cormorants, a practice more than 1,300 years old. The fish caught this way are still presented to the Emperor today. For Komachi, the river is not just a backdrop but a key ingredient — its soft water helps produce the brewery's smooth, refreshing sake. Locally grown rice, including the variety Hidahomare (飛騨誉), completes the foundation. Using the traditional method of "complete fermentation," the brewers coax out the rich umami of the rice, creating sake that feels both full-bodied and clean on the palate.

Komachi also has one unusual practice that sets it apart. Inside the brewery, natural music composed by Fumio Miyashita plays year-round. His soundscapes, filled with the murmur of streams and the call of birds, are meant to create an environment closer to nature. Brewers believe the yeast — which drives fermentation — benefits from these conditions, helping to bring out a more layered flavour.