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| A subclass of junmai ginjyo, brewed with rice polished down to 50%. Generally light, complex and fragrant. |
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| A subclass of ginjyo brewed with rice polished down to 50%. Brewed using more labor intensive methods to bring out its best qualities. Generally light, complex and quite fragrant. |
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| Brewed with labor-intensive steps, rice polished down to at least 60% its original size. It has a light fruity flavor with a soft sweet aroma. |
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| Brewed with labor-intensive steps using rice polished down to 60% and fermented at colder temperatures for longer periods of time. It has a smooth taste and flowery aroma. |
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| Made with only rice, water and koji mold. The rice is polished down to 70%. Full bodied with good acidity. Naturally brewed with no added distilled alcohol. |
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| Note also Tokubetsu Junmai-shu, or "Special Junmai-shu," which merely indicates more highly polished rice, or the use of very special sake rice. |
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| Made with rice, water, koji, and a small amount of distilled alcohol. Rice is polished to 70%. Usually very light. Often served warm. |
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| Dry Sake has a clear and sharp taste. Sugar and acid content are very high. The acids remove the sweetness of the Sake making it dry, but the content of both the acids and sugars creates the heavy flavor of the Sake. |
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| Sugar and acid contents are low. There is not enough acid to remove the sweetness, so the Sake remains sweet. However, because the sugar content is low, the Sake has a thin flavor. |
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| Full-bodied Sake are made with low polished Sake rice. |
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| Light-bodied Sake is made with high polished Sake rice. High polished Sake rice usually has a fruity, abundant aroma, and clear refined flavor. |
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| Hokkaido is the northernmost island of Japan. It's summers are warm and it's winters are cold with heavy snow. Hokkaido's natural surroundings are beautiful. |
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| Tohoku is a mountainous region. The people of the Tohoku region have used the flat coastal plains and mountain basins to create Japan's major rice-producing region. |
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| This region is the region confining the Sea of Japan. The Hokuriku region has abundant water resources. |
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| Kanto is the largest region of Japan. Region of the major cities such as Tokyo, it is surrounded by agricultural land. |
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| Chubu, also a mountainous region where Mount Fuji sits. Noticably the most naturally diverseregion of Japan, with its mountainous areas and its beautiful beaches. |
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| Kinki, the area famous for vegetables, fruits , and rice cultivation. The heart of Japan's culture and history. |
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| The westernmost region of Honshu. Famous for rice and fruit cultivation in the agricultural plains along the Sea of Japan. |
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| Shikoku is the smallest and least populated of the four main islands. This quiet island offers many elements of traditinal Japan that are unavailable elsewhere. |
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| Another one of Japan's mountainous regions. Also the home of Japan's largest active volcano. In the subtropical climate of Kyushu, rice, tea, and soy are major agricultural products. |
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