Junmai is pure saké – no additive starch, sugar or alcohol has been added. It used to be that Junmai must have a seimai-buai of at least 70% - which means that at least 30% of the rice must have been milled away, leaving only 70% of the original rice size. Recently, laws have changed and Junmai no longer has a milling requirement. However, the amount that has been milled away must be posted on the label, and many producers still maintain a minimum 70% seimai-buai. Junmai is typically high in acid, but heavier and fuller in flavor than other styles of saké. Junmai saké is excellent with a variety of foods.
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