Origarami is freshly squeezed sake that has a fine lees(riceparticles) remaining, which also contains many flavour components. Origarami is characterised by the fact that not only the lees but also carbon dioxide gas remains in many cases, and because the lees is still present, it looks slightly whitish and is slightly effervescent. Miyakanbai is made using the Ginjo-zukuri method, in which riceis polished more thoroughly and fermented at a lower temperature than usual for a longer period of time. Although the raw material is rice, it is the ginjo-zukuri method that gives the sake its fruity, floral aroma. The fresh, fruity aroma inherent in the sake is preserved because the sake is not heat-treated at all. This freshly squeezed Miyakanbai Origarami has a sweet aroma like that of freshly ripe fruit. First of all, close your eyes and enjoy this mellow aroma slowly and intoxicatingly before drinking.