“Junmai” literally translates as “pure rice.” This is the older, more traditional method of brewing sake. Junmai saké can contain only four ingredients: rice, water, yeast and koji (a fungus used to initiate fermentation). Junmai sakés will be richer and fuller bodied than the other major type, Honjozo sake, and must by definition have at least 30% of the outer hull of the rice kernel milled away. This version is full-bodied and earthy yet light and perfectly balanced, with aromas and flavors of apple, coconut and spice.
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