The raw rice for Junmai Sake is used 100 % "Awayamada Nishiki". In the modern age, where light sake quality is preferred, high -polished raw rice (Ginjo 55 % or less) is often used, but by 80 % low polarization, the taste and richness of "Awayamada Nishiki" are drawn out. By using white koji for a part of the koji, it is finished in a sharp sake with citrus characteristics.
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