타마가와 준마이 긴죠 이와이 무로카나마겐슈

A junmai ginjo muroka namagenshu made with Iwai rice polished to 60%, a pre-war Kyoto heirloom variety whose cultivation was revived in 1990. The sake shows a well-balanced sweetness and full ginjo character, with acidity and amino acids that pair naturally with food.