W 코쿠료미야코 50 준마이 무로카 나마겐슈

Kokuryo Miyako rice polished to 50% is fermented with M310 yeast and bottled without filtration or pasteurization as a genshu, part of the W series that keeps yeast, polishing ratio, and treatment constant across fourteen rice varieties to reveal each grain's distinct character. The series philosophy labels this junmai despite daiginjo-level polishing, emphasizing the primacy of rice over numeric classification.