乾風 純米 五百萬石

Anaze Junmai Gohyakumangoku from Kitagawahonke in Kyoto uses Gohyakumangoku, a sake rice variety developed in Niigata and widely adopted across Japan for its ability to produce clean, light, dry sake due to its low protein content and well-defined shinpaku core. In the context of Kyoto's Fushimi soft water, Gohyakumangoku ferments into a junmai of particular clarity and gentleness, with a crisp, dry finish that balances the natural rice character. This expression highlights the interplay between a nationally prominent sake rice and one of Japan's most iconic regional water profiles under the wind-themed Anaze label.