A daiginjo shizuku-shu Gyokuryu made with Yamada Nishiki polished to 50%, collected by pressure-free bag-drip and aged in tobin (18-liter stoneware jars) at sub-zero temperatures before annual release. The method yields an exceptionally smooth mouthfeel with lingering, elegant umami.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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