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“Mizuho” is aged for 2 to 8 years before bottling. This creates a medium-to-full bodied sake that is rich and flavorful, yet also maintains a soft depth whose enjoyment increases with every sip.
Pair with sea urchin (Uni), salmon eggs (Ikura), oyster (Kaki), Kobe-beef, cream cheese, blue cheese, chocolate, nuts, and raisen butter.
Polishing Rate: 70%
Rice Variety: Yamadanishiki (Special A)