Kassei Junmai Rokushuu (720 ml)

Kariho Kassei Junmai Rokushuu originates from Kumamoto Prefecture, a region defined by volcanic soils and mineral-rich groundwater that feeds the Shirakawa River system. The name "Rokushuu" references the 60% polish ratio (seimaibuai), positioning this

expression at the threshold between junmai and ginjo classification—a deliberate technical choice that preserves more of the rice's structural integrity than a full ginjo while still achieving the clarity associated with polished-rice sakes.

Brewed as a pure junmai (no added alcohol), this sake relies entirely on koji fermentation and the enzymatic conversion of polished Kumamoto rice. The 60% retention allows subtle grain character to persist through fermentation, distinguishing it from lighter daiginjo expressions that strip away nearly all non-starch material.

Water sourced from Kumamoto's volcanic aquifers introduces mineral tension that underpins the final profile.

The special feature lies in its structural restraint: Kassei avoids the floral top-note dominance common in heavily polished ginjos, instead anchoring itself in clean rice aromatics and a dry finish that reflects the junmai category's traditional alignment with food pairing rather than standalone sipping.

Drink current vintage at 45–55°F to preserve acidity and mineral definition.