Vintage junmai from Shimizuya Shuzo in Gunma, using single-year-harvest Gohyakumangoku milled to 55% and fermented in small, 600kg batches with extended low-temperature fermentation. Sealed with cork in a Burgundy-style bottle, it carries fresh fruit aromas that deepen toward pear and refined rice flavors with age.
Price information is only available in Japan.
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