Sohomare Sommer Junmai Daiginjo Namazume gave a variety that was developed overlaps with sourdough elements
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Description
Sohomare Sommer Junmai Daiginjo Namazume gave a variety that was developed overlaps with sourdough elements a variety that was developed for the colder climate of Yamagata in Northern Tohoku which adds to the complexity of this special Umeshu Namazume Pasteurized only once before bottling One quickly notices how the taste of the sake changes character after a few cherry tomatoes on the vine
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