Emishiki Shuzo's INTENSE series uses a proprietary yeast developed by the toji from research on Association Yeast No. 6 paired with the ancient kimoto method, producing pronounced grape-like sweetness and elevated ginjo aromatics rarely achieved through conventional fermentation. This unpasteurized nama expression from Koka, Shiga, intensifies in character after bottling, rewarding drinkers with a vividly expressive sake that grows more complex over time.
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