Futamo Kodaizukuri Ginjoshu from KK Itanoshuzouhonten in Okayama is a ginjo sake brewed using a kodaizukuri approach, referencing ancient or classical brewing methods that predate modern industrial techniques. Okayama's strong rice-growing tradition, particularly with the Omachi variety, provides a well-suited foundation for a ginjo crafted with attention to historical production practices.
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