Junmai “The Green One”
Trade Tools
Japan
Tohoku
Tohoku
Sake rice’s starches are concentrated in the center of the grain. The first step to making sake is to mill or “polish” the rice to get rid of the fats and proteins. The more the rice is polished the cleaner, lighter, fruitier and more refined the sake will be. Most Junmai is made with rice that is milled to 70% or less of its original size.
Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family. True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality.
Tasting Note
Fruitier and cleaner than many junmais, which lean earthy and dry. Still solid and rich, with notes of deep, ripe plum. Finishes with crisp acidity.
Technical Data
ABV: 15%
REGION: Yamagata
GRADE: Junmai
SEMAIBUAI: 80%
NIHONSHUDO: +7.5
RICE: Dewa-No-Sato
YEAST: Local Yamagata
PRESSING: Yabuta
BREWERY: Fuji
Unique Selling Points
- Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family.
- True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality.
Junmais are solid, sturdy, rich and versatile. They can be served with a variety of foods and at a range of temperatures
