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Detailed tasting notes: made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours, and maturation takes place in enamelled stainless steel tanks.
Serving suggestions: to be enjoyed as is or with hot water, oyuwari.