큐조오 준마이 긴죠겐슈

This junmai ginjo genshu uses Akage Mai, the ancestral rice variety that launched Hokkaido rice cultivation in the 19th century, polished to 60%. The rare Akage Mai grain, revived by Kitahiroshima farmers after more than a century of dormancy, yields a light, clean flavor with restrained depth that closely resembles the character of modern Hokkaido sake rice.