Junmai-Shu (300 ml)

Koimari Saki is a junmai-shu produced in Imari, Saga Prefecture—a region historically known for porcelain but increasingly recognized for sake craftsmanship. The brewery sources Yoshida rice, a local varietal suited to Saga's humid subtropical climate and volcanic-influenced soils, polished to the junmai threshold (≤70% remaining grain).

Fermentation occurs in temperature-controlled steel vessels, a technique that preserves the rice's mineral character without the oxidative complexity of wooden fermentation. The result is a dry, clean expression with restrained acidity and medium body—built for pairing rather than contemplation.

At 300 ml, this format signals a working sake, designed for restaurant service or single-bottle exploration without commitment. Drink within 12 months of purchase to capture the rice's fresh, slightly grainy backbone.