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Despite 12 years of aging, this sake still has a shocking amount of acidity due to the technique of using 99% koji rice, compared to the industry standard of 20%. Yamahai method of yeast starter and bottling at “genshu” (undiluted) strength add to the acidity and intensity of this contemplative sake.
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🇺🇸 Ship from USA · On Agora since 2026
$110.00