“Junmai” refers to how polished the rice used in the fermentation process is. Junmai-grade rice is regulated for other aspects of quality as well. The heart of rice grain contains the most starch, so the outer portions are milled away. It seems that, not unlike the hyper-preferential world of grape production, Japanese rice is laboriously grown for precise qualities.
Hakutsuru Superior Junmai Ginjo appears a translucent, pale yellow color when poured. Most interesting is the aroma, where hints of pear, lychee and walnut can be found. As the sake crosses the palate, the aromatic pear expresses itself as apple, grass and returns to the hint of walnut.