Gohyakumangoku rice from contract farmers in Kitakata is polished to 48% and fermented with the proprietary Utsukushima Dream yeast, drawing on spring water from the Iide Mountains. The result is a daiginjo that balances a graceful fruitiness with clean rice umami, neither overstated nor flat. Three consecutive gold medals at the National New Sake Competition underscore its consistent quality.
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