Senju Ushimado Densho Yondanjikomi Genshu from Kousoshuzou in Ushimado, Okayama, uses the traditional four-stage yondanjikomi fermentation process and is bottled at full undiluted genshu strength. This labor-intensive method is a regional variation seldom used in modern sake, producing a deeply layered, concentrated character from the historic Ushimado port town brewery.
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