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Junmai-Daiginjo sake uses the highest quality rice varieties, and polishes away as much of the rice husk as possible prior to sake production. The only ingredients are shinpaku rice (with a seimai-buai of at least 50%), kome-koji, and water. The Junmai-Daiginjo brewing process involves more care than for other types of sake, with a longer period of fermentation at a lower temperature than ‘Ginjo’ The result is a top-quality sake with a very subtle aroma and deep palette. |
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Jozen Mizunogotoshi :
Junmai-daiginjo |
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Minatoya Tosuke ：
Junmai-daiginjo |
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| Shingono Ippon : Junmai-Daiginjo |
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Junmai-ginjo has a seimai-buai of 60% or less. kome-koji and water are used as ingredients. This sake has a subtle palette, with a clear taste.
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Jozen Mizunogotoshi :
Junmai-Ginjo |
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Jukusei no Jozen Mizunogotoshi :
Junmai-ginjo |
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Junmai ingredients are rice, kome-koji and water only. It is said that Junmai sake varies greatly with the individual characteristics of local kura.
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| Tanrei Uonuma : junmai |
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| Noujun Uonuma : junmai |
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| Karakuchi Uonuma ： Junmai |
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Jozen Mizunogotoshi :
Junmai |
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