The long -awaited squid this winter is dry Junmai sake, which is impressive with vivid youth. The local sake rice "Hyogo Kita -Nishiki", which is grown by Kiyoshi Nakagawa, is used for koji rice, is used for all kake koji rice. The preparation is also enthusiastic, and it is finished with sharp and dry.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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