One reason I love this season is the abundance of namazake, unpasteurised sake that shows the "wild character" of the first sake pressed in the year. The Raifuku is no exception. I had never heard of this Ivaraki-based brewery before and was very pleasantly surprised by their hatsushibori. Raifuku seems to have gained some fame by using flower yeast. Flower, as in 'climbing rose' or 'hibiscus', used in the Raifuku Junmai Nama Hatsushibori. Made of Gohyakumanoku rice grown in Ibaraki, it has a wonderful fruity nose with hints of fungi; fruity, elegant flavour, non-sparkling, with moderate acidity. Clear finish. Outstanding.