Dai Shinshu Junmai Daiginjo Shikomi No. 33 uses Hitogokochi polished to 49% in a numbered single-batch expression from Daishinshu Shuzo in Nagano. Each numbered shikomi is individually handcrafted with in-house milled rice, self-cultivated yeast, and Northern Alps snowmelt well water , the apple-like aroma of Hitogokochi elevated to daiginjo-grade refinement.
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