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Mostly enjoyed warmed, this is a classic junmaishu ("pure rice" sake) with rich, crisp flavour which complements the seafood (crab, oysters and so on) for which the area around the brewery is famous. A tremendous match for tempura and other fried foods, and all fuller-flavoured items on Japanese menus. Smokey, nutty top notes are joined by zingy berry-like fruitiness and plenty of rice-driven umami.
Class: Tokubetsu junmaishu
Rice: Gohyakumangoku (Kyoto/Hyogo Prefectures)
Rice polishing ratio: 60%
Alcohol: 16-17%
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