Bunkajin Junmai is a sake made by Arisawa in Kami, Kōchi Prefecture, Japan. This release is made with Akebono rice, polished so that 55% of each grain remains, and rice kōji. It contains 17% alcohol and no added distilled alcohol.

A fresh citrus aroma leads into a full, concentrated flavor, followed by a clean, refreshing finish. This reflects Arisawa’s approach: brewing in small batches and storing the sake carefully after pressing to preserve its freshness.

Serve it lightly chilled, at around 15 °C. Its fullness stands up to roast beef, while its bright acidity pairs well with tomato and mozzarella.