Maboroshinotaki Meisuinokura Tokubetujyunmaisyu

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Using local rice in Toyama area e.g. Gohyakumangoku and polishing it off 40%, this Tokubetsujunmai is brewed under Ginjo manufacturing process which takes long time to be brewed. Its smoothness in mouth and simple aroma are good by chilled and warmed.

720ml 1,000 yen (excluding tax)