Here are three of greatest low-intervention sakes that are made with natural lactic fermentation. 

• Niidahonke Shizenshu Junmai Genshu -  Plenty of umami and sweetness from rice with a sharp finish. This Junmai is brewed in four-stage mashing process, instead of the regular three-stage process, giving it a rounder/creamier mouth feel. Great with cheese! 
• AFS Junmai - A super unique sake that is made using the high-temperature Yamahai method. This sake is also brewed with one-stage fermentation, where all the ingredients are added to the tank at once. Beautifully complex with plenty of umami with tart, sharp acidity.
• Senkin Nature- This sake is brewed with the kimoto method in wooden tank (Kioke) and using locally grown organic Kamenoo rice. Polished only down to 90% (remaining) with aromas of muscat and grapefruit with elegant sweetness and umami.