Junmai Ginjo Yamada-Nishiki Hougin (720 ml)

Miinokotobuki sources Yamada-Nishiki rice from Hyogo Prefecture's Nada district—Japan's most storied sake region, where mineral-rich water and cool winters have anchored brewing excellence for four centuries. The brewery's commitment to earthenware

fermentation (hougin) represents a deliberate return to pre-industrial technique: clay vessels allow micro-oxygenation during fermentation, subtly modulating ester development and creating a textural complexity absent in stainless steel.

This junmai ginjo polishes the grain to exactly 60%, the threshold of the ginjo classification, preserving more of the rice's protein and mineral core than super-premium expressions while still exposing the delicate starches that drive aromatic esters. The hougin fermentation imparts a faint earthiness and structural grip—a signature of clay-vessel sake that distinguishes it from mainstream ginjo production.

No added alcohol; the expression relies entirely on koji enzymatic power and yeast metabolism.

The result drinks with unexpected minerality and a subtle clay-dust undertone that grounds the typical ginjo florality, making this less a perfumed aperitif and more a food-friendly, textured sake.