Gohyakumangoku from Niigata is polished to 50% and fermented slowly in the traditional fune press style of Joetsu Shuzo, a brewery with over 200 years of history in Joetsu, Niigata. The combination of Yamada Nishiki for the moto (starter) and Niigata Gohyakumangoku for the main mash produces a junmai ginjo with floral ginjo aroma and a richly smooth palate that clears cleanly.
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