Yamada Nishiki polished to 40% is used for this junmai daiginjo from Kamenoishuzou in Tsuruoka, Yamagata, brewed with Ogawa yeast (Kyokai No. 10). Fruity and elegant on the nose with a graceful, fruit-forward palate and soft mouthfeel, it represents the core expression of the Kudoki Jozu brand's premium junmai daiginjo style.
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