ＫimＧ
This sake has become a winter tradition.
Since it is bottled immediately after pressing, you can enjoy the pizzazz of carbon dioxide gas from the fermentation process.
The rice used is "Kitashizuku" from Hokkaido.
This is an unfiltered, unfiltered, pure sake made from 70% polished rice.
It is an active nigori sake with a strong moromi.
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