Yorunoshirotsumekusa, meaning 'nighttime white clover', uses Miyama Nishiki polished to 50% in a counterpart to the daytime-themed Hirunoshirotsumekusa. Both are small-batch namazake releases from this Shinshu Shinmachi micro-brewery, built on slow, low-temperature fermentation and the clean acidity of Miyama Nishiki.
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