osugi
This is an interesting sake made by three Aomori sake breweries by exchanging rice.
Each of the three breweries share the rice that they have been growing independently under contract, Reimei (Hassen), Kojo Nishiki (Tasake), and Toyoupai rice (Toyoupai), and brew Junmai Ginjo in three different ways.
Rice Polishing Degree 55%.
Alcohol content 16%.
Rice used: 100% Reimei
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