Ginpuu rice from Hokkaido polished to 40% is fermented slowly at low temperatures for this daiginjo from Senkoma (Senkoma Shuzo) in Fukushima's Shirakawa region, using water drawn from the pristine Nasu mountain range. Fragrant and elegant in aroma, the bottling uses the hiire-in-bottle method to preserve freshness, resulting in a transparent, refined sake with a long, graceful finish.
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