All of the rice is grown under contract with local farmers using low-pesticide "Gohyakumangoku", the water used to brew the sake is subterranean water from Mt. As is typical of Kitakata, where rice, green asparagus and other specialties abound, the aroma is subdued, but the taste is well balanced and goes well with meals. When heated, the full, expansive flavor evolves further, enveloping everything from sashimi to fried food and enhancing the flavor, just like freshly cooked white rice. Even when YK35 (Yamadanishiki, No. 9 yeast, 35% polished rice) was the theory for winning the gold medal in the National New Sake Competition, the talented brewery that has won gold medals many times for its sake made from Gohyakumangoku is known for its "Junmai Nakadaruke Unfiltered Raw Raw Sake" and "Junmai Daiginjo. Junmai Oragarami Nama SAKE and Junmai Namekei SAKE, for example, use the same rice, but express the depth of the sake by changing the rice polishing ratio and production method.
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