Gohyakumangoku rice polished to 40% forms the base of this daiginjo from Yoshinogawa in Nagaoka, Niigata, aged at minus five degrees Celsius for three years to develop a mellow roundness. Brewed with the soft underground water known as Tenka-kanrosen, a confluence of Shinano River floodwater and snowmelt from the Higashiyama range, the sake offers a crisp Niigata-style ginjo character with deep, aged umami.
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