A Junmai Daiginjo titled 'Soshiro Gonenkoshu' (five-year aged) under the Shojo label from Kitamura Shuzo in Nara, matured for five years to develop extraordinary complexity. Extended aging transforms the sake's profile, deepening color, mellowing acidity, and layering caramel and dried-fruit notes onto the refined daiginjo base.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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