Junmai sake is often characterized by a more robust character. The polishing is not as strict, meaning that there are still a lot of nutrients left within the rice grain. This will lead to a speedy and strong fermentation, and the resulting sake will also have a more intense character, yet not falling into the trap of heaviness and crudeness. In Nada this sake is sometimes even referred to as Otoko-sake (masculine sake). Ideally paired with meat.