나카토리무로카혼나마 준마이 고와리코지

Nakatorimuroahonnama Junmai Gowarikouji from Inoue Shuzo captures the nakadori center-cut fraction of the pressing run, which represents the most balanced and refined portion between the bold arabashiri first run and the astringent seme final press. With a 50% koji rice ratio amplifying enzymatic complexity, and muroka unfiltered, honnama unpasteurized treatment preserving raw vitality, this is a sake of notable depth and precision. The center-cut discipline combined with high koji proportion creates a layered, food-compatible junmai profile.