Chiyokotobuki's shiboritate namagenshu blends Miyama Nishiki and Haenuki rice polished to 60% for an undiluted, fresh-pressed seasonal release. From Sagae at the foot of Mount Gassan with Tohoku's renowned hard brewing water, this Tokubetsu Junmai captures the exuberant, raw energy of newly fermented sake at full natural strength.
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