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Description
Pressed in early spring, pasteurized once, then bottle-aged through summer in the cellar before autumn release, this junmai is polished to 65% using Aizu-grown Yume no Kaori and Koshihikari rice. The extended cellar maturation rounds the texture to a smooth, well-integrated umami with a calm, balanced finish.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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