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The rice is polished to 55%, the rice and koji are both produced in Yamaguchi prefecture, and the label is a panda-like tanuki.
When I was a child, I loved amazake and drank it every day, so when I see muddled sake, I still buy it, expecting it to be sweet.
Since it is a nama-shu, it was naturally served cold, so it was surprisingly hard and dry right after opening the bottle.
It's delicious in its own right, but if you let it sit in the refrigerator for a few days, you'll find that the sweetness has increased dramatically to your liking! It's also strange that the nigori has become more mellow and easier to drink.
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