Hatomasa Mune Junmai Daiginjo made with Gin-eboshi rice. Right after opening, it had a clean and sweet, creamy profile. However, by the third day, a juicy character emerged alongside its elegance, making it a flavor I truly enjoyed. Gin-eboshi is a large-grain sake rice with a stable “shinpaku” (starchy core) located at the center of the grain. Known for its resistance to cracking during polishing, it allows for excellent expression of umami. This makes it a promising sake rice suitable for a wide range of uses, from Junmai sake to premium Daiginjo.