[UTA Shin-Gin 60]
Locally grown Senbon-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 60%, Junmai-Shu.
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Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
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Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature.
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Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature.
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Rare and noble sake rice "Aiyama" by Kakurei:Aoki-Shuzou. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet aroma, brightened by fine acidity, sharp dry finish. R4BY is the best ever Aiyama by Kakurei. Gorgeous.
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