Wakamizu, an Aichi-developed sake rice variety prized for deep umami, is milled to 60% for this tokubetsu junmai from Yamada Shuzo in Kanie-cho. The brewery describes the Saiai line as yielding a slightly dry, richly flavored food sake with soft mouthfeel and clean rice character, brewed with Kiso River groundwater.
Price information is only available in Japan.
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