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and aloe vera aromas
Get your wild sake side going with this brew that is raw
silver skin fish sushi and sashimi
The nose on this unique and tasty brew from Kagawa Prefecture is a cool collection of grape
The brewers – like most sake brewers – believe in the removal of impurities
Daishichi Junmai Kimoto “Umeshu” Impact and aloe vera aromasThe nose on this special plum sake is a fantastic collection of plum, raisin, honey, sherry, brown sugar, candied fruits, and prune juice aromas. This is a one of a kind ume shu, because the makers use the labor intensive and traditional Kimoto or pole rammed brewing technique to make a sake that is richer and with a rounder body. Smooth, rich, lush, tart, and bright this plump and thick plum sake drinks with a controlled sweetness and an elegant
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