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Hatsumago means ‘first grandchild’ and dates to 1930, when the owner of the brewery was inspired by his joy at the birth of his grandson, and hoped their sake could convey the same sense of joy and satisfaction. Brewed in the labor intensive Kimoto method which brings depth, body and acidity to the sake. This is a low aroma, food driven sake, medium bodied with notes of raspberries and cinnamon, finishes dry. Made from locally-grown Miyama Nishiki rice milled to 60%.

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