유메쿠라시키 키모토 준마이슈

Bizen Asahi rice polished to 60% is brewed using the traditional kimoto method, which relies on natural lactic acid bacteria to develop a complex, layered fermentation starter. The 2018 Hiroshima National Tax Agency Seishu Kanpyokai awarded this junmai an excellence prize in the pure rice category, citing its harmonious aroma, flavor balance, and clean finish. The wooden fune pressing technique adds a soft, rounded dimension to the final sake.