
Autumn Shinrai R1BY was brewed by Kimoto technique. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summertime, and finally the bottles have been released in this autumn without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish.
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