It has a mild entry and is mellow on the palate, with a crisp taste. It was brewed using natural yeast cultivated in a laboratory at Tokyo University of Agriculture. It is recommended to drink it chilled or even on the rocks.
Morito Samurai Masamune Junmai Ginjō NY
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Morito Samurai Masamune Junmai Ginjō NY is made of rice grown in Tochigi Prefecture and milled to 60% and Natural Yeast NY2-1.