Yume Ikkon rice polished to 65% and fermented with No. 6 yeast forms the base of this fresh unheated junmai from Asahigiku Shuzo. The nama format preserves the lively, immediate character of the No. 6 fermentation, delivering a soft umami and gentle sweetness. Released as a seasonal raw sake, it shows a slightly brighter character than the pasteurized version.
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