Koshinotsuru Ichijoh 21 Junmai Daiginjo achieves one of the highest polishing ratios in Niigata Prefecture, taking 160 hours to mill Koshitanrei rice down to just 21% of its original size. Born from a collaboration between Koshimeijo, local retailers, farmers, and volunteers supporting the Tochio terraced paddies, the sake offers a soft, fruity, and deeply refined umami with transparent elegance.
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