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Koshino
Tosetsuka
Type: Junmai Ginjo
~ Region: Takano Brewery, Niigata
An
excellent Ginjoshu produced by the Echigohara clan of brewers. using
a highly polished rice. "Gohyaju-Mangoku" and "Yamada
Nishiki", equal portions are mixed with clear water in natural
vats covered with snow. This sake has a distinct aroma and Ginjo taste.
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Ayakiku
Tantan
Type: Junmai Ginjo
~ Region: Ayakiku Brewery, Kagawa
This
sake's subtle, distinct flavor is creating a new legend among sake lovers
in japan. The alcohol content is kept to 12%, and its light flavor and
embracing aroma transmit an unforgettable brightness. A sake for the
modern age.

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Mutsu
Denshin
Type: Junmai Ginjo
~ Region: Hachinohe Brewery, Aomori
Uses
carefully chosen Mutsu Homare sake-brewing rice and the clear spring
water of Hachinohe, Aomori. Great care is evident throughout the brewing
process of this sake/ Enjoy the harmony of the pleasant aroma and mellow
rich flavor.

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Kaiun
Type: Junmai Ginjo
~ Region: Doi Brewery, Shizuoka
Named
with the hope that the village will prosper, this Ginjo-shu is brewed
by using the well-known "Taka Tenjin-Jo" spring water. the
result of years of brewing experience, it is a mellow sake with a consistent
aroma and taste.

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Kakujo
Type: Junmai Ginjo
~ Region: Kariu Brewery, Oita
Specially
selected highly polished sake-brewing rice, and the crystal clear underground
waters of the Bansho River are used to create Kakujo sake. It is slowly
fermented at low temperatures to develop a sake with a light taste and
aroma.

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Maihime
(Premium)
Type: Junmai Ginjo
~ Region: Maihime Brewery, Nagano
Miyama
Nishiki sake-brewing rice from nagano is polished down to 49% of its
original size. The clear spring waters if the Kirigamine Mountains
are used in the fermentation process. This is a sake that has been
well mellowed with a pleasant aroma.

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Sake
Hitosuji
Type: Junmai Ginjo
~ Region: Toshimori Brewery, Okayama
The
natural surroundings of Okayama prefecture, and the Toshimori Brewery's
lifetime dedication to sake brewing has resulted in the creation of
"Sake Hitosuji", a 100% Ginjo sake. The smooth, mellow touch
of this sake represents a refined masterpiece.

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Shikaiou
Type: Junmai Ginjo
~ Region: Fukui Brewery, Aichi
Using
Wakamizu rice, this sake has succeeded in bringing out the full flavor
of the rice itself. the mellow taste and full bodied aroma are best
enjoyed when served chilled or at room temperature.

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Beni
Mansaku (Premium)
Type: Junmai Ginjo
~ Region: Honomaru Brewery, Akita
Ginno
Sei rice is polished until 45% of each grain has been removed. It is
then fermented at this 300 year-old brewery. It exhibits a rich aroma
and the natural sweetness of the rice. this sake has a low 13.8% alcohol
content and goes down with a soft touch and light flavor.

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Ume
no Yado
Type: Junmai Ginjo
~ Region: Ume no Yado Brewery, Nara
Superb
soft water from Mt. Kasuragi's underground streams and skills of nambu
brewers create a soft and delicate Junmai Ginjo Sake. Ume no yado has
well-balanced sour, tart touch, and mellow richness that leaves a refreshing
aftertaste.

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Ayakiku
(Premium)
Type: Junmai Ginjo
~ Region: Ayakiku Brewery, Kagawa
The
Ayakiku Brewery takes great effort and care to bring out the full flavor
of the best sake brewing rice available.Its fresh and elegant taste
leaves an impression which will be long remembered. his sake is best
enjoyed slightly chilled.

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