Junmai Ginjo made with Sakemirai rice at Yumegokoro Shuzo in Kitakata, Fukushima, fermented with Utsukushima Dream yeast and water from the Iide mountain foothills. Sakemirai rice yields a subtle sweetness, refined light palate, and a citrus-tinged freshness with a clean, food-friendly finish.
Price information is only available in Japan.
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