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Description
Polished to an unusually aggressive 20%, this gekikara (ultra-dry) expression of Sakushu Musashi from Nanbashuzoten in Okayama pushes the honjozo style to an extreme of dryness. The combination of very high polishing and dry fermentation produces a sharply defined, stripped-down character with minimal residual sweetness.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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