Murokanamatumegensyu Tokubetsu Junmai Gowaikouji

This tokubetsu junmai with a 50% koji rice proportion from Inoue Shuzo is bottled as a muroka namazume expression, meaning it is unpasteurized when filled into bottle but receives a single pasteurization treatment at bottling, preserving freshness while offering slightly more stability than a fully raw sake. The undiluted namagenshu format ensures maximum concentration and a full-bodied mouthfeel. The high koji ratio drives rich umami and enzymatic depth that is further amplified by the muroka unfiltered treatment.