Zenryo Oyamanishiki Junmai Ginjo (720 ml)

Koimari Saki's Zenryo Oyamanishiki Junmai Ginjo originates in Imari, Saga Prefecture—a region historically defined by porcelain production and, more recently, by sake breweries leveraging the area's soft water and cool mountain air. The brewery sources

Oyamanishiki rice, a sake-specific cultivar prized for its large grain and clean fermentation profile, polished to precisely 50% of its original kernel, placing it at the threshold between ginjo and daiginjo classification.

Fermentation occurs in temperature-controlled stainless steel, a technique that preserves the delicate aromatic compounds released during the aggressive polishing. The result is a sake that prioritizes clarity of expression over richness—a deliberate choice

that reflects contemporary Saga brewing philosophy, where mineral-forward profiles have gained recognition among sommeliers seeking alternatives to the fruit-forward ginjos of Niigata.

The special distinction here is the Oyamanishiki cultivar itself: less commonly exported than Yamada Nishiki, it produces a slightly drier, more linear palate with pronounced stone-fruit and white-flower aromatics. This is a sake built for precision rather than seduction—ideal for those seeking terroir expression in a 50% polish format.