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Shata Shuzo is produced in Ishikawa near the town of Noto, famed for its oysters, and this Umajun Junmai reflects that local industry. The brewer, Shata, produces Tengumai using the yamahai method, an ancient technique that is sometimes called “temple style” and which gives the sake a deeper and richer flavor. The sake is still crisp but with rich and savory undertones, highly refined and shining with subtle nuance. Earthy, mineral and slightly salty, this sake is best chilled and paired with shellfish (particularly oysters!).
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