Gohyakumangoku milled to 40% in a vintage junmai ginjo from Shimizuya Shuzo, Gunma, sealed in a cork-topped Burgundy-style bottle. Brewed in batches of 600kg or fewer with extended low-temperature fermentation up to 34 days, it offers a honey-gold color, silk-like mouthfeel, rich umami, and an elegant, acid-balanced finish.
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