Junmai Ginjo Muroka Bin Hi-Ire (720 ml)

Founded in 1892, Sakunohana Shuzo operates from Saku City on the Saku-daira plateau — a high-altitude inland basin at approximately 700 m elevation, flanked by Mt. Asama to the north and the Yatsugatake range to the south. The cool temperatures and clean air of this mountain-ringed flatland slow fermentation naturally, amplifying the aromatic lift that defines ginjo-grade brewing.

The rice is Hitogokochi, a Nagano-grown variety polished to approximately 59% seimaibuai (41% of the grain removed), retaining enough starchy core to deliver medium body alongside ginjo aromatics. Toji Tatsuyuki Inoue applies ginjo-zukuri — slow, low-temperature fermentation — to coax the rice's clean, fruit-forward character without the intervention of added distilled alcohol, as befits a Junmai designation.

The muroka (non-carbon-filtered) bottling is the defining technical choice here: skipping activated-carbon filtration preserves the fuller, unmediated rice flavor and a faint natural color that most commercial Junmai Ginjo producers strip away for visual uniformity.

The hi-ire (single or double pasteurization) stabilizes the sake without sacrificing the textural weight that muroka delivers. Within Saku City's cluster of thirteen century-old breweries, Sakunohana's commitment to muroka releases is a deliberate counter to the diluted, filtered mainstream.

Drink now through 2–3 years; best served at 10–12°C to preserve aromatic precision.