아자쿠라 준마이 긴죠 무로카 원주 미사토니시키

Azakura Shuzo's Junmai Ginjo uses Misato Nishiki, an Akita-bred sake rice polished to 50%, bottled without filtration or dilution as a muroka genshu to preserve the full-strength character and natural complexity. Using Akita's Yukiguni UT-2 yeast alongside locally developed rice, the brewery creates sake with restrained aroma, clean acidity, and excellent balance.