100% Gohyakumangoku rice polished to 60% and cold-fermented with local spring water from the Kongododoji range form the basis of this sake from Yoshiokashuzojo in Tango, Kyoto. With a sake meter value of +6 and an acidity of 1.6, it is a distinctly dry tokubetsu junmai in the mountain-water tradition of this small, wood-press-only brewery.
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