
A 25-year-old daiginjō koshu sake (that has a depth and colouration unique to aged koshu), was used to create the kijōshu sake which was the base for this sparkling sake. This rare and exquisite sparking sake was prepared with the "Méthode Traditionellle "Techique of Secondary Fermentation in The Bottle Along with No. 7 And No. 22 Years.
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