Daiginjo Sembazuru uses Yamada Nishiki polished to 40%, brewed through 40 days of extended low-temperature fermentation at Sato Shuzo in Taketa, Oita. Situated at 600 meters elevation, the brewery benefits from cool mountain air and soft springwater flowing from Mount Kuju, giving the sake a fruity aroma with sweetness and a clean finish.
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