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The new sake is pressed in early spring and stored at low temperatures to give it a rounded flavor
Earthiness on the nose turns to cinnamon on the tongue
Made from carefully selected domestic rice and fresh
aged carefully at very low temperature
Profile & Tasting Notes: Moderately Bold
“Takano Shuzo” Koshiji Fubuki Umeshu Premium (11.5%) nigiri The new sake is pressed
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