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It is made from 100% Dewa Sanzu from Yamagata Prefecture, and the yeast is a strain isolated from Tokyo University of Agriculture. The label is decorated with yellow ginkgo leaves, giving the impression that autumn is in full swing.
When you taste the slightly golden color in your mouth, you will find just the right amount of acidity, followed by the gentle flavor of the rice and enough sweetness. It's mild, well-balanced, and delicious!
The aftertaste is a little pungent, but you don't feel any negative elements such as alcohol, and it was a delicious sake.
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