Gohyakumangoku rice from Kitakata contract farmers, polished to 48%, is fermented with Utsukushima Dream yeast and Iide Mountain spring water in this junmai daiginjo. The brewery won three consecutive gold medals at the National New Sake Competition using this Aizu-grown Gohyakumangoku, an achievement notable when Yamada Nishiki dominates competition entries. The sake is described as quietly composed, allowing the rice's natural character to take center stage.
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