A junmai labeled Hojun (rich and pure), drawn from the top portion of the press and stored either as namazake or ichibi before shipment, using Aizu-grown Gohyakumangoku polished to 55% and the Yeast No. 10 family only. At 17% alcohol with a nihonshu-do of -1 to +1, it carries a fuller body balanced by restrained acidity.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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