Gohyakumangoku at 55% polish is captured as arabashiri, the first fraction of pressing that carries the most vibrant and youthful flavor, then bottled as namagenshu. The result is a lively, carbonation-tinged junmai ginjo with Gohyakumangoku's clean, crisp character in full, unprocessed form.
価格情報は日本国内からのみ閲覧可能です。
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