春霞純米吟醸 . 緑
JUNMAI GINJYO from AKITA PREFECTURE (NEXT FIVE)
Best served COLD
RICH • FRAGRANT • FRUITY
It was in the winter of 2006 that sake was made with Misato Nishiki for the first time in Harakasumi. 20 bowls of Nishiki mill rice was harvested from about 3 rice paddies and polished to 50%. Kumamoto yeast (KA - 4) was used. Since then, the cultivation area of Misato Nishiki has increased more than 30 times. In other words, this Harukasumi Green label can also be said to be a liquor that triggered the rebirth of Harukasumi
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