Miyama Nishiki milled to 50% is pressed fresh and bottled as a muroka namagenshu, meaning it undergoes no filtration, no heat treatment, and no water addition before bottling, preserving the full intensity of the fermentation. The Kaishuichi brewery in Aizu Wakamatsu uses locally grown Miyama Nishiki, which produces a fragrant, apple-and-pear-like aroma alongside clean rice umami.
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