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<p style="text-align: justify;">The nose alone evokes the density that is found in the mouth, this depth gained one hand by the long maturation, but also by the influence of yeasts used (as it is a Yamahai). This gives a rich sake, powerful, with a nice long finish that evokes that cooked wine, fino wines.<br /><br /><strong>A nice amber color for this Koshu aged between 6 and 7 years<br /><br /></strong><span style="color: #9b9b9b;">美田 山廃純米 熟成 三井の寿（福岡県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 16% vol.</span></p>