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簡介
A daiginjo from the 400-year-old Tokyo house of Toshimaya, using Yamada Nishiki polished to 35% and Fuji aquifer water drawn from 150 meters below the Musashino plateau. It is brewed through long-term low-temperature fermentation and expresses the brewery's highest level of craftsmanship, the name meaning 'long and joyful life.'
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