Made with Yamada Nishiki & Tamakasae rice from the Totturi Prefecture, one of the least populated in Japan. This sake is aged three years in stainless steel tanks before release and uses two times the koji mold when turning the rice starch into sugar. The result is two times the umami! It shows a nose of honey, and an almost Riesling-like aroma. Soft on the palate, with a nice clean finish and good richness, with a hint of sweetness.
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