Yamada Nishiki polished to 60% is the base for this Kin Taruhei tokubetsu junmai, cedar barrel-aged in Yoshino barrels and released without carbon filtration. The sake is described as a rich, dry barrel junmai with cedar aroma, deep rice umami, and a finish that opens further when served at room temperature or lightly warmed.
Price information is only available in Japan.
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