하토마사무네 준마이 긴죠 야마다니시키50

This junmai ginjo from Kato Yoshiaki Honke uses Yamadanishiki rice polished to 50%, applying the most prestigious sake rice variety to a mid-premium tier expression from Aomori. The combination of Yamadanishiki's balanced starch structure and Aomori's cold-climate ginjo fermentation produces a sake with both aromatic elegance and satisfying depth.