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Juyondai Nakadori Jungin Bansyu Aiyama
- It is called "Nakadori" because the best balance of aroma and taste is collected at the time of tanking, and the power and flavor of the sake rice can be fully appreciated. In 1996, this was the first ginjo-shu made from Aizan rice in Japan. It has a voluptuous taste, smooth texture, and a deep flavor with a delicate sweetness and umami spreading through the taste buds.
- Junmai Ginjo
- Rice and Rice koji