This seasonal limited Junmai genshu is released between May and August, capturing the energy of summer in undiluted form. As a genshu, it retains the full alcohol content from fermentation, giving it a bolder, more concentrated body. Koji Sohonten produces it as a Yamagata-style summer expression with robust rice character.
豊かな旨味が特徴の純米酒。日本の日常に寄り添う定番の一杯。
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