Brewed by Akita Jozo using a blend of Aiyama and Dewasansan rice, both polished to 55%, this summer shiboritate Junmai Ginjo is bottled as a nama (unpasteurized) sake immediately before release for maximum freshness. Smooth sweetness from the Aiyama koji and the light, lively character of Dewasansan combine with a clean, refreshing finish.
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