Couple things here: Yamahai and Tokubetsu. The first being a brewing method that uses a unique yeast starter (look it up), the latter meaning “special” (though what is “special” is rather undefined — typically a higher rice-polish ratio than the category usually employs). On the nose, toasted nuts, melon, cucumber, mild banana and some creamy/lactic “funk” (thanks, Yamahai). Quite dry in the mouth, with herbal, savoury, steamed rice, cocoa and vanilla flavours.
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