Ruka Junmai Dry is a sake made by Matsuya Shuzō in Fujioka, Gunma Prefecture, Japan. It is the only dry sake in the Ruka range and part of the brewery’s regular lineup. It is pasteurized using the hiire method.

It is made with two rice varieties: Gohyakumangoku from Niigata is used to make the kōji, while Nipponbare from Shiga is used for the remainder of the batch. The rice is polished so that 60% of each grain remains. Fermentation with Kyōkai No. 9 yeast continues until most of the sugar has been consumed. The sake is then diluted with water to 15% alcohol.

It has a citrus aroma and a dry flavor that pairs well with richly flavored dishes, particularly meat.