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All the sake of the Junmai category are strictly produced without the addition of alcohol, which derives only from natural fermentation. There is no minimum smoothing required for this class, although most Junmai are around 70% smoothed. Tendentially, Junmai sake do not aim to release aromaticity but focus more on persistence of taste and character.
We can also find in this category “Tokubetsu Junmai”, that is special Junmai that have been subjected to some particular processing.

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