Himenoi Soa Origarami Nama from Ishizuka Shuzo in Niigata uses Gohyakumangoku rice polished to 65% alongside white koji, which generates citric acid and contributes a vibrant, lemon-like tartness. Mochi rice four-stage addition adds richness, and the origarami format retains fine lees for a textured, sweet-and-sour profile with a refreshing finish.
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