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The newest from Yucho's Kaze no Mori nama genshu (unpasteurized, undiluted) series, made with 80% polish Omachi rice...
The nose on this junmai kimoto is light, fresh, grapefruity-lemon-lime with soft pale florals and a little sweet...
An intensely rich, acid-driven, juicy, complex umami number that belongs in the cellar with the very best sauternes....
Tart and lightly bitter, like some wild, irreverent crossbreed of Aperol and sake. Beautifully complex, sweet-sour, with notes...
The platonic ideal of Yamadanishiki Junmai Daiginjo, brewed by a vinegar maker who always has food pairing on...
The sharp acidity and powerful umami are perfectly integrated into a harmonious balance like fine chocolate, with a...
A classic Harushika experience through and through. This junmai ginjo is made with Harushika's own house variation on...
One of my favorite pleasure JDG since Tsuki no Katsura Heian-Kyo.
Using Yamadanishiki rice grown in Shiga prefecture, this junmai ginjo is viscous and robust, with a beautiful balance...
Akishika's flagship, a junmai brewed from organic rice and aged a minimum of 3 years in mountainous inland...
Masuda Tokubee contracts directly with Fushimi based farmers for the Iwai rice used in this sake. They've chosen...
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