Fukucho Seafood Blue White koji Junmai. Specifically made to match seafood. This is quite similar to the very popular Seaside Sparkling Sake. But it has no secondary fermentation. It can express a fresh and light profile with lemony notes. And like most of Imada's sake it is made from the ancient resurrected hattanso rice, (more difficult to grow because it's longer and thus easier to be damaged in a typhoon of which there seem to be many in Japan).

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