Rashomon Houou Ginjo from Tabata Shuzo in Wakayama City uses rice polished to 59% and Kinokawa subterranean water, brewed through traditional cold-season methods at the 1851-founded kura. Matured from winter pressing through early summer, the sake develops a quiet, mellow umami beneath a restrained aroma, with a clean and non-fatiguing finish.
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