A rare and highly-refinded sake from Tensei, made from rice polished down to 60% and bottled in hand-made, hand-painted ceramic bottles. Only 1000 bottles are produced each year using the yamahai method, using naturally occurring lactic bacteria at the beginning of fermentation to create a wilder, more explosive flavor. The palate is a layered wave of sweet, tart, and gamey flavors. Citrus, banana, cocoa, with higher acidity than normal. Kumazawa Shuzo brewery was founded in 1872 and has been in the family for 13 generations.
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