Produced by Suzuki Soemon Shuzo in Wakayama using Yamada Nishiki and local water sourced near the Kumano Kodo heritage corridor, this junmai offers a slightly pale amber color with a faint lactic note on the nose. The palate is sharp and moderately dry, with understated umami and a clean finish marked by mild bitterness.
Price information is only available in Japan.
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