Dewanosato rice polished to 60% is used in this junmai genshu, fermented with Yamagata yeast and bottled undiluted to retain its full natural alcohol and rice-forward body. The Oguni district setting in the Iide mountain foothills provides the cold conditions suited to a clean, crisp genshu.
Pure rice sake with rich umami depth โ the everyday staple of Japan.
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