Majorly Sangiovese + small portion of Canaiolo and Colorino. Magnums were bottled for winery's private use originally.
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Junmai Ginjou version of Abekan made from "Kame-no-o," one of the rare and revived sake rice varietals. It has a clear taste and smooth texture with a rich body. Polish rate: 55%.
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[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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