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Wakamusume Botan Nama Junmai Ginjo
Introduction:
The rice used is Omachi, a first for Shintani Shuzo. The toji (brewer) says that she aimed to create a beautiful sake that reminds her of a graceful woman. The overall impression is of a full and robust flavor expressing Omachi rice characters. On the other hand, there is an elegant fruity aroma, a moist sweetness, and a refreshing acidity that comes afterwards.
| Tokutei Meisho Shu | Junmai Ginjo |
| Rice |
Omachi |
| Origin | Yamaguchi |
| Rice Polishing Ratio | 60% |
| ABV | 16% |
| Volume | 720ml / 1800ml |
The New Home Drinking Experience
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