月の井 ガルパン 純米 蝶野亜美「撃破率百二十%」

This Junmai Ginjo from the Garupan collaboration series by KK Tsukinoishuzouten in Ibaraki features an aggressive 120% rice dissolution rate, a technical brewing parameter indicating high koji enzyme activity and extended mash conversion. Produced with rice polished to 60% or below and no added alcohol, the result is a sake with amplified umami richness alongside the aromatic qualities typical of the ginjo fermentation style.