Yamada Nishiki polished to 40% forms the base of this daiginjo from Senryu Shuzo (Senryuu Shuzo) in Nagasaki Prefecture, a brewery founded in 1688 in the Ejikae district of Sasebo that uses spring water from the soft-water Kitamatsuura Peninsula. Brewed by one of Kyushu's oldest sake houses, this daiginjo reflects long-standing craft tradition under the Honjin label.
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