This junmai is pasteurized once before storage and then shipped without further heat treatment, the namachozoshu process that preserves a crisp, fresh edge while delivering greater cellar stability than a fully raw sake. Brewed at the Kurume, Fukuoka brewery founded in 1850, using Mino mountain spring water. The single-pasteurization approach retains more of the aromatic volatiles than conventional double-pasteurized sake.
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