Kenichiro Sanwarikoji (三割麹仕込み) designates sake brewed with 30% of the rice converted to koji, double the standard rate, enriching the fermentation with amplified enzymes for greater complexity and roundness. Chiyonohikari's Junmai Ginjo made with Gohyakumangoku at 50% polishing embodies this intensive brewing method from the 1860-founded Myoko City brewery.
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