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This premium junmai genshu is crafted using three times the usual amount of koji rice and aged in Calvados barrels to impart a distinctive barrel aroma. The result is a sake that showcases the deep umami of rice unique to the triple koji process, complemented by the refreshing barrel fragrance from Calvados casks and a fresh, apple-like acidity. This combination offers a profound rice flavor while maintaining a clean, crisp finish Pairing Recommendations:
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| Brand | KINMON |
| Classification | Junmai |
| Region | AKITA |
| Storage | Store in a cool |
| Serving Temperature | Cold & Room temperature |
| Alcohol | 15% |
| Acidity | |
| RPR | 70% |
Made in / Product of : Japan
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