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Description
Yamada Nishiki from Hyogo's special A-grade growing district is milled to 40% for this daiginjo from Ako's Okutoshouji, which also uses water drawn from the Chikugo River's underground spring, designated one of Japan's 100 best waters. Bag pressing yields an elegant ginjo aroma with a clean, mellow rice sweetness and a crisp finish.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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