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Description
Ginganishiki at 50% polishing is the rice for this Kariho Yuki junmai ginjo, a winter-release bottling from the Daisen kura in Akita. The Kariho brewery uses medium-hard Omono River floodplain water and traditional sakafune pressing for all its ginjo-class sake.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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