A junmai ginjo from Konotomo Shuzo in Hyogo under the Tajima tokusen label, brewed without added alcohol with rice polished to at least 60 percent. The Tajima sub-region of northern Hyogo is recognized for cool temperatures and quality rice, both critical to producing the delicate, floral character of ginjo sake. The tokusen grade marks this as a step above the brewery's standard offerings.
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