Kokuryo Miyako rice polished to 50% is fermented with M310 yeast and bottled without filtration or pasteurization as a genshu, part of the W series that keeps yeast, polishing ratio, and treatment constant across fourteen rice varieties to reveal each grain's distinct character. The series philosophy labels this junmai despite daiginjo-level polishing, emphasizing the primacy of rice over numeric classification.
Pure rice sake with rich umami depth โ the everyday staple of Japan.
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