Gin no Sato rice grown in Usa, Oita Prefecture, is polished to 60% and fermented with Kyokai 11 yeast for this origarami-style tokubetsu junmai, released as a raw (unpasteurized) sake. Secondary fermentation in the bottle generates a light effervescence, and the palate shows fresh melon and green apple aromas with moderate sweetness and a clean, dry finish.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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