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Onikoroshi Ginjo is produced by Oitashuzouten in Gifu prefecture with rice polished to 60% or below, following the ginjo brewing method that includes low-temperature fermentation for aromatic development. The Onikoroshi brand, meaning demon slayer, carries a long history in Japanese sake culture as a term for dry, potent sake. This ginjo balances the brand's characteristically assertive dryness with the lighter, more aromatic qualities of the ginjo category.