An award-winning junmai daiginjo made in the Hyogo prefecture from the highest-quality Yamadanishiki rice variety with a 50% polish ratio. Subtle aromatics, with hints of fresh Asian pear and suggestions of almond, anise and vanilla with some savoury/herbal overtones. Fresh, lively and off-dry, with fruity/nutty/anise traces reappearing on the palate. Worked well with a delicious deep-fried lamb rack with truffles and wild mushrooms.
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