Kayama (嘉山) Junmai Ginjo Muroka Namagenshu uses Koshi Tanrei, a Niigata-developed premium sake rice, polished to 55% and released unfiltered and unpasteurized at full strength. From DHC Shuzo in Kita-ku, Niigata City (formerly Oguro Shuzo, founded 1908), the Kayama label deliberately departs from Niigata's trademark lean dry style, pursuing a richer, slightly sweeter character.
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