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Description
Brewed under the Shoryuhorai label using the kimoto method, this junmai ginjo namagenshu skips filtration, pasteurization, and dilution to deliver a direct, concentrated expression. Kimoto fermentation on the natural lactic acid cycle imparts a firm structure and layered acidity.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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