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Nabesima Junmaidaiginjou Tankanwataribune
- It has a soft base of custard, grain and dairy-like softness, with a hint of youthfulness and ginkoku. The taste is free of cloying flavors and drifts honestly in the mouth. It is soft on the palate, with a trace of bitterness that ties the whole thing together.
- Junmai Daiginjo
- Rice and Rice koji
- Ferry No. 2
- Goes well with authentic Japanese cuisine. Root vegetables with soup stock, swordfish, matsutake mushrooms, etc. Also goes well with fish roe such as salmon roe.