JUNMAI
Pure Rice Sake With Depth And Tradition
Junmai is the foundation of traditional sake—crafted with just four ingredients: rice, water, yeast, and koji. Free from added alcohol or sugars, it offers a more robust, full-bodied profile with earthy, umami-rich flavors. For those seeking purity, balance, and character, Junmai is where to begin.
Key Characteristics
Junmai sake is expressive and grounded, showcasing the depth of rice and the nuance of traditional craftsmanship.
Style
Sake
(Pure Rice)
Body
Medium to full
Acidity
Medium to high (for sake)
Primary Ingredients
Polished rice, water, yeast, koji
Typical Flavors
Toasted rice, mushroom, apple, melon, nuts, umami
Origin & History
The word Junmai means "pure rice"—a designation that dates back centuries in Japan. Before modern brewing techniques, all sake was Junmai. While other categories may allow a small amount of added alcohol, Junmai adheres strictly to natural methods, aligning with traditional values and regional styles.
How It’s Made
Junmai must be made from rice polished to at least 70% of its original size (or more), though many brewers exceed this. No distilled alcohol is added, resulting in a sake that often emphasizes structure, acidity, and rice-forward flavor. Junmai may be served warm, room temp, or chilled depending on the expression.
Notable Regions
Junmai is produced throughout Japan, with distinct regional interpretations.
Niigata
Dry and clean, with crisp finishes
Akita
Soft, balanced, slightly fruity
Hiroshima
Round, expressive, and fuller-bodied
Fukushima
Aromatic and polished with good acidity
Food Pairings
Junmai’s earthy tones and acidity make it excellent with hearty, savory, and umami-rich dishes.
Savory Dishes
Grilled meats, roasted vegetables, soy-braised dishes
Seafood
Grilled salmon, miso cod, oysters
Vegetarian
Mushroom risotto, tofu stir-fry, miso soup
Cheese
Aged cheddar, Gruyère, Parmesan
How to Serve It
Glassware
Traditional ochoko cup, or a white wine glass for aromatic versions
Temperature
Chilled (50–60°F / 10–15°C), room temp, or gently warmed depending on style
Storage
Cool, dark place before opening; refrigerate after opening
Fun Fact
Because of its purity, Junmai is considered a “food sake”—often preferred by sommeliers and chefs for pairing versatility across cuisines.
Recommended Producers
These houses exemplify the diversity and craftsmanship of premium sake, showcasing purity, balance, and regional expression through precise brewing techniques.
Hakkaisan
A respected Niigata brewery crafting clean, food-friendly sakes like the Tokubetsu Junmai, marked by subtle umami and impeccable balance.
Recommended Pours
Hakkaisan Tokubetsu - Junmai Sake (300ml) — A clean and refined sake with balanced umami, soft acidity, and subtle hints of steamed rice and stone fruit.