Produced from pure rice. Remaining rice proportion after polishing: 55%
Variety of rice: Hattan Nishiki
A rather long low-temperature fermentation process using a very specific kind of yeast (Hiroshima Ginjo)
Service temperature: chilled – 4°C
Sashimis, fish roe – omelet and other egg dishes – Fruit sorbets
Gentle / Apple, pear
Heady and fresh – Cereal; Finish: Delicate and refreshing – Cereal, grassy notes
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