Nikomaru uses 80% Nagasaki-origin Nikomaru food rice as the main rice and 20% Yamada Nishiki for the koji, brewed kimoto-style at Hirado's Mori Shuzojo. The sake has a soft, pear-forward aroma, gentle carbonation on the palate, and a naturally integrated sweet-umami with citrus-edged bitterness in the finish.
Price information is only available in Japan.
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