Hyogo Prefecture Grade-A Yamada Nishiki forms the base of this junmai ginjo, with koji rice polished to 50% and kakekoi rice to 55%, at Sogen Sake Brewery in Suzu, Ishikawa. Smooth rice sweetness and soft umami are hallmarks of the Noto Toji house style, giving the sake an elegant balance and a long finish. It received a Gold Medal at the International Wine Challenge.
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