Gouriki Junmai Ginjo (720 ml)

Inata Hime's Gouriki Junmai Ginjo originates from Niigata Prefecture, Japan's premier sake region, where winter snowmelt feeds soft water ideal for delicate fermentation. The brewery sources rice polished to 60% of its original kernel—the junmai ginjo threshold—concentrating amino acids and sugars into a narrow aromatic window.

Fermentation occurs in stainless steel vessels, preserving the rice's subtle mineral signature without oak influence. This temperature-controlled environment allows koji mold and yeast to work in precise synchrony, a hallmark of Niigata's restrained house style.

The result is a sake that prioritizes clarity and precision over fruit-forward aromatics.

Gouriki translates to "strength" or "power," yet this expression channels that energy through crystalline structure rather than weight. The 60% polish ratio and stainless fermentation create a sake built for food pairing rather than standalone sipping—a transgression against the modern trend toward aromatic, dessert-like ginjos.

Drink at 45–55°F (8–13°C) to unlock mineral and grain-forward character. Best consumed within 12 months of bottling to preserve freshness.