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The name of this sake evokes the port city of Kamaishi.
The ingredients are rice (domestic) and rice malt (domestic), and the rice polishing ratio is 55% for koji rice and 60% for kake rice.
When poured into a glass, it has a slightly golden color, and when sipped at room temperature, one can gradually taste the sweet and umami flavors wrapped in acidity.
The aftertaste is a little dry and surprisingly dry.
It is rather crisp, well-balanced, and in short, delicious.
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