Kawatsuru's Akiagari Junmai uses Bizen Omachi rice from Okayama and is bottled muroka (unfiltered) as an autumn hiire release, meaning it has matured through the summer and is pasteurized once before release. Omachi's deep, earthy richness takes on additional dimension after summer aging, producing a sake with layered umami, a full, weighty body, and a composed, settled character.
Price information is only available in Japan.
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