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Description
Yamada Nishiki rice polished to 60% undergoes the kimoto method before a summer's rest as a hiyaoroshi seasonal release. The result is a settled, autumnal profile with fresh green-apple and blue-plum notes, clean acidity, and a smooth, balanced finish.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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