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Description
Kimoto junmai namagenshu elaborado con arroz Omachi pulido al 65% en Sanko Masamune en Niimi, Okayama, donde el arroz se cultiva justo aguas abajo del humedal Koigakubo. El método kimoto y el característicamente grande shinpaku (núcleo almidonoso) del Omachi construyen un sake de riqueza profunda y redondeada con acidez compleja y potencial para desarrollarse aún más con la edad.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai?
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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