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Description
Polished to 50% and released in autumn as an akiagari genshu, this junmai daiginjo undergoes two-stage maturation (nikajukusei) to develop depth and integration over the warm months. Undiluted genshu bottling preserves the full, concentrated structure of the base sake.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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