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The folks at Akashi-Tai dedicate two whole months to crafting this medium-bodied sake until it is completed. It is made only in the mid-late winter months from 100% Yamadanishiki rice grown in the Hyogo district, with a milling rate of 38%.
Fresh and fruity notes of melon sorbet, honeyed citrus, bitter orange, green grass and sage, peony and and a pinch of pink peppercorns.
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