Hi there, While I was living in Japan, I once enjoyed a delicious Jikon at an izakaya and decided to buy it for myself. When I asked the store clerk where I could find them, I was told that it could only be sold to people who won a 'lottery'. That was my first introduction to the existence of rare sakes like Jikon. Although it was available at izakayas, I wanted to experience the joy of nurturing a sake at home, watching its flavors change day by day. From that day forward, I started visiting sake shops frequently. However, Jikon's popularity was overwhelming, and even after a year, I couldn’t get my hands on the Junmai Ginjo or Tokubetsu Junmai that I was aiming for. Just when I was feeling discouraged, I stumbled upon a bottle of “Tokujo Omachi” that wasn’t part of a lottery and happened to be on display at the store luckily. I cannot forget the moment I discovered it. Despite its higher price, I didn’t hesitate at all and even decided to treat myself to some premium tuna to pair with it. I first chilled the sake thoroughly, and when I took a sip, its refined aroma filled my mouth. The pairing with the medium-fatty tuna was absolutely exceptional. As the sake gradually warmed, its aroma became even more pronounced, and Jikon's signature light effervescence refreshed my palate with every sip. Although it was a pasteurized sake, it tasted incredibly fresh, and it was easy to tell that this was the result of countless trials and hard work by skilled artisans. Among Jikon's extensive lineup, this particular bottle stands out as one of the finest and most memorable sakes I’ve ever had. You can buy in our marketplace! --Kuga​