미야칸바이 준마이 긴죠 45% 무카아쓰 나카구미

Miyakanbai Junmai Daiginjo 40% Mukaatsunakagumi from Kanbai Syuzo in Miyagi uses rice polished to 40% and applies a middle-cut extraction method, drawing only the central portion of the pressed sake that represents the optimal balance of aroma, body, and clarity. By discarding the early and late portions of the pressing, this sake achieves a particularly harmonious and well-defined character.