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Description
The yeast starter (shubo) for this junmai ginjo is prepared using the Zenkoji method, a traditional approach relying on naturally occurring lactic acid bacteria rather than added lactic acid. Bottled as muroka namagenshu, the sake receives no filtration, dilution, or pasteurization.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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