Shinomine Omachi Junmai Daiginjo Nakatori Namazake captures the prized middle-run pressing of the daiginjo moromi in unpasteurized form, using Omachi rice polished to 50%. At Chiyoshuzou in Gose City, Nara, ex-winemaker Tetsuya Sakai draws on Katsuragi spring water to express Omachi's broad, mineral complexity at the refinement level of daiginjo.
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