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Description
Hatsushibori marks this as the opening press of the new sake season, bottled as an origarami namagenshu from the 50% junmai daiginjo mash. Fine lees in suspension, no filtration, and no pasteurization preserve the vibrant, seasonal character of a first pressing.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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