Kami no Ho, Mie Prefecture's original sake rice, polished to 50% and drawn from the nakadori (middle-press) portion, yields this junmai daiginjo from Ota Daita Shuzo's Iga facility. Mie Prefecture yeast MK-3 contributes an elegant apple-like ginjo aroma, while the nakadori selection ensures minimal off-flavors and exceptional balance of sweetness and refined acidity.
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