무로카 빈히이레 준마이 고와리코지

This tokubetsu junmai from Inoue Shuzo features a 50% koji rice ratio, far exceeding the standard proportion, which accelerates starch conversion and produces a sake with pronounced savory complexity and a rich, layered texture. Muroka unfiltered and binhiire bottle-pasteurized treatment preserves both the natural depth of the unfiltered sake and the aromatic freshness that bulk pasteurization would diminish. The heightened koji proportion gives this expression a distinctive umami-driven character within the tokubetsu junmai category.