Collection: Junmai

Junmai is defined as sake brewed from rice, water, koji, and yeast. In other words, no additives are permitted except microorganisms (yeast and koji!) and sometimes, a small amount of acidity to stabilize the fermentation (lactic acid).

Rice polishing is not specified, and as a result the Junmai category can (and does) include sake brewed from rice polished all the way from 92% to 50%. 

In general Junmai is super variable, a reflection of house style as well as regional style. It's usually versatile with food, temperature, and a bit rougher and more rustic than the other categories. Personally, it's what I drink the most of. Delicious, affordable, everyday, and fantastic with food!