Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.

Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.

Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.

Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.

Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.

Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Junmai sakes tend to be full-bodied with stronger flavors than higher grade Ginjo varieties as well as higher acidity. Though there are always exceptions to this.