Junmai Daiginjo Fumi (文) uses Gohyakumangoku polished to 50% from Echigodenemon in Kita-ku, Niigata City. Solo brewer Kato Hiroki, who revived this brewery in 2021, applies a kimoto-style approach and deliberately pursues intentional astringency and acidity that differ from Niigata's conventional light-dry style, producing a daiginjo of unusual textural complexity.
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