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Description
Hattan Nishiki rice from Hiroshima, polished to 50%, is used for this junmai daiginjo from Toshimaya Shuzo in Tokyo. Brewed with spring water drawn from 150 meters underground, it offers a fruity fragrance and a gently sweet, rice-forward palate.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
General guidance on food categories that tend to suit this style🥇
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