A junmai ginjo brewed with Ehime-grown Matsuyamamii rice milled to 60%, using No. 7 yeast and the naturally abundant spring water of the Ishizuchi mountain range ('uchinuki') in Saijo, Ehime. The palate shows a transparent, light-bodied character with umami accented by clean acidity. Sake meter value is -0.5 and acidity is 2.0.
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