Commercial Description: Keeping with the philosophy "Sake making starts with rice making", Senshin utilizes the rare Takanenishiki rice by commissioning local rice growers. Individual rice grains are gently polished for 3 days and nights, until only 28 percent of the grain remains, followed by quiet aging for over a year. A masterpiece of Asahi Shuzo, the maker of Kubota Manjyu.
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