Juuku Imbokkaarrubo Tokubetsu Junmai

Juuku Imbocca el Bo Tokubetsu Junmai is polished to 59% and fermented at the high-altitude (400+ m) Shinshu Shinmachi brewery, where cold mountain temperatures support a slow, extended 35-day fermentation. The house style leans toward backbone and umami over fruity aromatics, producing a sake that pairs with meat and richly seasoned dishes.