Junmai Ginjo (720 ml)

Imari's sake tradition runs deep. This Junmai Ginjo originates in Saga Prefecture's Imari district, a region historically known for porcelain but equally revered among sake brewers for access to soft, mineral-forward water sources that shape delicate fermentations.

The brewing water here carries subtle iron and silica profiles that anchor the final spirit's structure.

Koimari's Junmai Ginjo adheres to the 60% polish threshold (seimaibuai). The rice kernel is stripped to its starchy core, removing protein-rich outer layers that would otherwise contribute heaviness. Fermentation proceeds through temperature-controlled koji and yeast cultures, typically in stainless steel vessels to preserve the clean, aromatic character that defines the ginjo category.

No added alcohol—this is pure fermented rice and koji mold.

The result is crystalline and mineral-forward, with the characteristic floral esters of ginjo-class sake. Stone fruit aromatics emerge from the polishing intensity and cool fermentation, while the brewing water's mineral signature provides a subtle saline backbone that prevents the expression from becoming cloying despite its delicate sweetness profile.

Drink at 45–50°F (chilled) to preserve aromatic complexity, or at room temperature (68°F) to reveal umami depth in the mid-palate.