IWC (International Wine Challenge) SAKE 2025 Bronze Award This is the first sake created by the current head brewer Mitobe Tomonobu, after he rejoined his father’s business. The idea was to combine the features of two junmai ginjo he had tasted before, both made with Omachi rice. One was from Aichi prefecture and was a full-bodied sake which balanced a powerful sweetness and a refined acidity. The other was from Yamagata prefecture and presented a very clean, elegant taste accompanied by the pro
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