An unfiltered seishu blending seven varieties of Haguro-grown sake rice, including Kame no O, Miyama Nishiki, Kyo no Hana, Dewa Sansan, Dewa Kirari, and Dewa no Sato, typically used in ginjo and daiginjo-class brewing. This 'super everyday sake' pairs broadly with food across a range of serving temperatures.
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