아키시카 준마이 긴죠

This Junmai Ginjo from Akishika Shuzou in Nose, Osaka, is built on the brewery's characteristic koji method, which is designed to dissolve a high proportion of the rice into the fermentation and extract maximum flavor while keeping amino acid levels in check. Bottled without charcoal filtration in keeping with Oku-san's 2004 decision to strip away nothing from the rice, the sake offers citrus brightness and herbal notes alongside the umami depth the brewery is known for. It sits in the middle of Akishika's range, balancing the aromatic lift of ginjo with the dry, food-driven structure the house favors.