Murokabinhiire Junmai Gowrikouji

This junmai from Inoue Shuzo in Tochigi is distinguished by a high koji rice ratio of 50%, a significant departure from the standard koji proportion of around 20%, which drives elevated enzyme activity and a richer, more umami-forward fermentation profile. The muroka unfiltered and binhiire bottle-pasteurized treatment retains both the natural cloudiness and the subtle complexity that filtration would remove. The elevated koji ratio contributes a characteristic depth and savory breadth to the sake's texture.