마츠노츠카사 죠네츠 준마이 긴죠

Matsunotsukasa Jounetsu Junmai Ginjo extends the 'passion' concept to the ginjo grade, where rice is milled to at least 60 percent and fermented at low temperatures to develop the fragrant, fruit-accented aromas that distinguish the ginjo class from standard pure-rice sake. Matsuse Shuzo in Shiga's Ryuo Town uses contract-grown rice and its proprietary house yeast, allowing the brewery's specific microbial terroir to express itself through the elegant, refined profile of junmai ginjo fermentation. The result bridges the brewery's dedication to natural rice character with the aromatic complexity of ginjo-grade production.