Polished to 40%, this junmai daiginjo usunigori (lightly cloudy) honnama from Yanagisawa Shuzo in Gunma combines the elegance of high-polish daiginjo fermentation with the textural softness of a small amount of suspended sediment. Bottled as honnama (truly raw, unpasteurized), it preserves the bright, fresh character of the press. Specific rice variety is not publicly confirmed for this bottling.
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