Miyama Nishiki polished to 55% is brewed in winter, then stored and slowly aged through the warmer months until autumn, the akiagari process that mellows and integrates the flavors. The undiluted genshu format concentrates the well-balanced umami and adds body, with a composed, clean finish well matched to autumn cuisine. Zao underground spring water provides the soft base.
Price information is only available in Japan.
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