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Description
Banshu-grown Yamada Nishiki, sourced from the prime rice-producing district of Hyogo, is polished to 40% for this junmai daiginjo from Kamenoishuzou in Tsuruoka, Yamagata. Fermented with Ogawa yeast, it delivers the clean, fruity sweetness and low-acid precision that define the Kudoki Jozu lineup.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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