Junmai Ginjo Ooita-Mii (720 ml)

Miinokotobuki operates in Oita's Mii subregion, a site historically marginal to Japan's sake hierarchy but increasingly recognized for water chemistry that favors delicate, mineral-forward expressions. The brewery sources sake rice polished to 60% (ginjo specification), removing the lipid-rich outer layers to expose the starch core—a labor-intensive step that demands precision timing and equipment calibration.

Fermentation parameters remain proprietary to the house, but junmai ginjo production in this region typically employs koji cultivation on polished grain and multiple parallel fermentation to balance amino acid development against clean alcohol production. The

absence of added brewers' alcohol (characteristic of junmai classification) means all complexity derives from rice enzymatic breakdown and yeast metabolism alone.

The Mii water source—drawn from volcanic geology underlying the subregion—imparts a subtle mineral spine that distinguishes this expression from broader Oita-prefecture benchmarks. This is a sake built for precision tasting rather than broad appeal: the polish ratio and water chemistry conspire to suppress residual sweetness and emphasize clarity.

Drinking window: immediate to 18 months from release. Serve chilled (45–50°F) to preserve volatile aromatics.