This Yoemon Junmaishu from Kawamura Shuzoten uses Yamadanishiki rice milled to 70% seimaibuai, representing a vintage from Brewing Year 18 (2006), making it an aged expression. The hiire single pasteurization adds stability, while the relatively modest polish allows the full, ricey character of Yamadanishiki to express itself with rounded umami and earthy warmth.
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