Kurashizuku's flavor, color and fragrance are enriched by the careful first steaming and pressing of its rice. Kurashizuku is Usu-Nigori, i.e. sake that has some slight sake yeast, rice and koji in…
This junmai daiginjo sake, brewed by the traditional kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total…
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