A daiginjo from Takasawa Shuzo in Toyama's Himi City, brewed with Yamadanishiki polished to 40% and pressed entirely by the traditional fune (wooden box) method. Chill air from the Toyama Bay sea breeze (Ainokazewind) is used to cool steamed rice at the start of each batch, a distinctive technique that defines the Akebono house style.
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