This Junmai Ginjo from the Garupan collaboration series by KK Tsukinoishuzouten in Ibaraki features an aggressive 120% rice dissolution rate, a technical brewing parameter indicating high koji enzyme activity and extended mash conversion. Produced with rice polished to 60% or below and no added alcohol, the result is a sake with amplified umami richness alongside the aromatic qualities typical of the ginjo fermentation style.
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