Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature.
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Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
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It's a cloudy, nectar-like rich Umeshu. Good as an apéritif or digestif.
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