A yamahai junmai from Suwa Shuzo in Chizu, Tottori, polished to 70% and released as a hiyaoroshi autumn bottling. The yamahai method develops a structured acidity with citrus character that forms the backbone of the sake, with lingering astringency in the finish. Brewed with Kyokai No. 7 yeast and a sake meter value of +8.
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