Setsugorou Genrokushu is a junmai reconstruction of an Edo-period recipe from Kikusui Sake in Niigata, using rice polished to only 90% to replicate the dense, unpolished flavor of sake from the Genroku era (1688-1704). With a sake meter value of -20, concentrated koji, and minimal water in the mash, it delivers a powerful, sweet-sour richness reminiscent of ancient Japanese sake.
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