Wakamizu rice, the Aichi cultivar that was long considered impossible to polish finer than 65%, is milled all the way to 45% for this junmai daiginjo. Kamisugi Shuzo developed its own in-house milling program specifically to coax this difficult variety into premium-grade refinement, yielding a sake of delicate fragrance and transparent sweetness.
Price information is only available in Japan.
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