A tokubetsu honjozo from Shimaoka Shuzo's Gunmaizumi label in Ota, Gunma, brewed using young-water and Asahi-no-Yume rice polished to 60% with the yamahai method. With a sake meter value of +2 and acidity of 2.1, it sits in a dry, pleasantly tart profile with clean umami, suited as a dinner sake across a range of serving temperatures.
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