Akita Komachi, polished to 67%. Undiluted and unpasteurized, this bold sake has intense yeasty aromas with strong notes of mushroom. Its robust flavors allow it to pair with heartier foods, such as steak and barbecued meats. It can also be poured as an after-dinner sake. Every bottle of Naba Shoten sake is brewed exclusively with locally grown rice, a special brand of yeast, and waters from nearby Omono River to produce sake that captures the authentic characteristics of Akita. In appreciation of the local fishermen who have long loved their sakes, the brewers decided to use the name Minato, or “harbor”.