This special brew uses 25% Yamadanishiki rice from Hyogo and 75% local Dewasansan rice. “Bingakoi” refers to the maturation of “genshu” (undiluted sake). This sake is stored in glass bottles called “isshobin” and matured at below freezing temperatures to bring out the softness in texture and depth in flavor. The oversized writing on the label expresses the isshobin, the traditional magnum size bottle it’s matured in.
|Taste Profile||Light & Dry|
|Rice variety||Yamadanishiki, Dewasansan|
|Yeast variety||Association No. 1801,Yamagata Nf Ka|
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