칸코바이 준마이 긴죠 55% 야마다니시키

Kankoubai Junmai Ginjo 55% Yamadanishiki from Kankobai Shuzo in Mie uses Yamadanishiki polished to 55%, retaining more of the outer rice layers compared to the 50% expression and resulting in a fuller-bodied sake with richer rice flavor and more pronounced umami. This polishing level sits at the boundary of the ginjo and junmai categories, emphasizing depth alongside aromatic refinement.