마츠노츠카사 키모토 준마이 긴죠 신스이

Matsunotsukasa Kimoto Junmai Ginjo Shinsui combines the traditional kimoto yeast-starter method with ginjo-grade polishing and pure-rice brewing, producing a sake that bridges the rich, earthy complexity of kimoto fermentation with the lighter, more aromatic character of the ginjo class. Matsuse Shuzo in Ryuo Town, Shiga, uses soft Aichi River underground water and contract-grown rice to develop a layered profile with elevated natural acidity, mineral depth, and a refined floral note that emerges from the ginjo-level polish. The kimoto method's demanding production adds both complexity and exceptional aging potential.