RAI MEI, meaning "thunder", is a winter release in Takachiyo Shuzo's Makihata line, brewed at the foot of Mt. Makihata in Minamiuonuma, Niigata. It is a Junmai Ginjo made only from local Ippon-jime rice, flat-polished in-house to 50% and washed with micro-bubbles, then bottled unfiltered and unpasteurized.

Expect a lively, fresh profile with a faint natural spritz when first opened, leaning clean and dry with savoury rice depth and a crisp finish. Drinkers note it rounds out after a day or two in the fridge. Keep refrigerated and serve well chilled.