Rashomon Junmai Ginjo from Tabata Shuzo in Wakayama City is brewed with rice polished to 59%, using Kinokawa subterranean water and traditional cold-season methods at the 1851-founded kura. The sake presents a fruity, lightly plum-tinged aroma, a clean entry with well-defined rice umami, and a firm, dry finish with a mild bitter note.
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