Kidoizumi Shuzo in Chiba Prefecture is known for producing distinctive, often unconventional sake, and this tokubetsu junmai uses Omachi rice in a muroka genshu (unfiltered, undiluted) format. The title's reference to buruisshupapuru (blue ice apple) suggests a crisp, refreshing aromatic profile layered over the earthy depth that Omachi rice characteristically provides.
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