오쿠라 이로하 준마이 긴죠 고햐쿠만고쿠 50 히이레

Okura Iroha Junmai Ginjo Gohyakumangoku Goju Hiire from KK Ookurahonke uses Gohyakumangoku rice milled to 50 percent and undergoes standard pasteurization to stabilize the sake for storage. Brewed in Nara, this junmai ginjo benefits from the mild climate and long fermentation typical of the region. The hiire process ensures a smooth, settled character while preserving the delicate floral and fruity notes derived from ginjo fermentation.