From Fukui Yahei Shoten in Shiga Prefecture, this special-order Junmai Ginjo is bottled as a nama (unpasteurized) sake, blending batches selected for aromatic expressiveness and layered umami. Koji rice is Yamada Nishiki polished to 60% using flat-milling, paired with Ginbuki at 60%, yielding a sake with fragrant appeal, savory depth, and a lively finish.
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