Gohyakumangoku rice from Niigata polished to 40% anchors this junmai daiginjo, fermented using koji strains Ginrei and Kaori alongside yeasts 1401 and 1501 in a four-stage, extended low-temperature process. Gentle fruity aroma and subtle sweetness within a clean profile characterize this expression from Seiryu Shuzo's premium King of Premium range.
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