Tokubetsu Junmai brewed from Miyama Nishiki grown in Shinshu Shinmachi, released as a namagenshu (unpasteurized, undiluted) at around 18% alcohol. The style is food-forward, built on crisp, clean acidity and rice-derived umami developed through extended low-temperature fermentation of approximately 35 days.
Price information is only available in Japan.
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