Founded in 1804 (the first year of the Bunka period in the Edo era), the Honke Matsuura brewery is the longest-established sake brewery still in business in Tokushima Prefecture, which is a large island at the southern base of Japan. They are also known for doing something pretty incredible: after milling or polishing the rice down to the desired size, they hand pick only the best rice grains to make their sake with. By removing the imperfect pieces, they ensure that only the finest grains of rice are used to make their sake.

This is a ginjo (slightly fortified to enhance aromas), Nama (unpasteurized –must be kept cold!) and Genshu (undiluted cask strength) a triple threat if there ever was one.