Kame no O, the ancestral rice of Koshihikari and Sasanishiki made famous by the manga Natsuko no Sake, is polished to 50% for this junmai daiginjo. Using the 4th strain of Kame no O cultivated by a specialist farmer in Akita and M310 Ogawa yeast, it is released twice yearly as a fresh namazake in spring and aged hiyaoroshi in autumn.
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