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This Kimoto Junami Ginjo is made using the traditional, time consuming and labor-intensive "kimoto" brewing method. The resulting semi-dry sake is well-structured, mellow, with a full-bodied, tangy rich taste and sweet aroma. Compliments crispy, batter-fried foods or richer, fatty cuts of fish and meat. Its crisp acidity make it a great palate cleanser. Polishing Ratio: 55% Takane Minori Rice SMV: +5 Acidity: 1.7 Alcohol: 15-17% Serve: Chilled to slightly warm