아자쿠라 준마이 긴죠 무로카 원주 미사토니시키 (2014)

This vintage Junmai Ginjo from Azakura Shuzo uses Misato Nishiki polished to 50%, bottled as a muroka genshu and now showing the aged character developed over years of careful storage. Azakura's focus on Akita-grown rice and the Yukiguni UT-2 yeast creates a sake architecture that develops harmoniously with age.