Koji rice is used for Yamada Nishiki and Omachi for kake rice. Junmai Ginjo Sake, which has been carefully aged in the "Himuro storage" of about 3 years and a minus 5 degrees of the carefully brewed raw sake. By aging slowly in the negative temperature range, the sweetness of rice is finished in a detailed and easy -to -eat sake quality with a deep fragrance. Please enjoy the taste unique to Himuro storage. It will be a limited quantity product. As soon as the warehouse is gone, it will switch to the brewing year.
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