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The malo-lactic fermentation is blocked to preserve the freshness of the wine and the wine is normally bottled at some point between May and July of the following year
it is re-distilled with juniper and fresh raw honey
" Natural color
The blend is a combination of free-run and press juice
In the background some nutty dried fruits and old wood
Senkin Classic Muku Junmai Daiginjo 720m Grain The malo-lactic fermentation is blocked
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