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Description
Brewed by Suzuki Soemon Shuzo in Tanabe, Wakayama, using Yamada Nishiki and Dewa rice polished to 58%, this junmai ginjo draws on subterranean water filtered through the Kumano Kodo pilgrimage route corridor. It shows a restrained ginjo aroma with a sharp, dry entry and a gentle, rounded mouthfeel.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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