Oma Junmai Ginjo Hiire undergoes a single pasteurization step, which stabilizes the sake while preserving some of the freshness and delicate ginjo aromatics. Produced by Kikutsukasajouzou in Nara, this junmai ginjo uses rice polished to at least 60% remaining and no added alcohol. The hiire process gives it a slightly rounder texture compared to namazake, with a gentle, refined finish.
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