Brewed at this long-established Aizu Wakamatsu kura in Fukushima, this ginjo-grade nama (unpasteurized) sake is crafted at a 60% polishing ratio using local Aizu water and Fukushima yeast. The unpasteurized form preserves a fresh character alongside the gentle rice richness typical of Aizu sake. Light ginjo aromatics accompany a soft, rounded mouthfeel.
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