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Gohyakumangoku rice from Kitakata contract farmers is polished to 55% and fermented with Utsukushima Dream yeast in this junmai ginjo. The sake delivers a full, layered umami with a clean, crisp exit, offering the kind of food-friendly balance that invites repeated sipping without fatigue. Unfiltered bottling, a hallmark of the brewery's tokubetsu meisho line, lets the rice flavor come through clearly.