Yamada Nishiki rice polished to 50% forms the base of this junmai ginjo from Hokkaido's northernmost sake-producing town of Mashike. Brewed with ultra-soft snowmelt water from the Shokanbetsu mountain range, it develops a delicate sweetness on the palate with a gentle lingering richness typical of cold-climate fermentation.
Price information is only available in Japan.
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