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Description
KK Ookurahonke in Nara employs the yamahai method with premium Yamadanishiki rice to create this unpasteurized Tokubetsu Junmai honnama. Yamadanishiki's clean dissolution during fermentation allows the slow-developed yamahai lactic notes to emerge clearly, resulting in a layered, lively sake that retains full freshness.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
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