Hazuki is a late-spring junmai ginjo from Yonezawa, Yamagata, using Dewa Sansan milled to 60% and fermented with Yamagata yeast. Bottled as unfiltered namazake, it has a sake meter value of +3.0 and acidity of 1.6, with a subtle ginjo aroma, fine-grained texture, and a fresh, fruit-edged acidity tying the whole together.
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