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"Made from a purple-black rice variety called Kodaimai, the bottling Crimson is saturated and fairly vinous—more like a chilled red—thanks to high concentrations of polyphenols such as chrysanthemin that lend intense umami. Produced using the ancient kimoto method, it delivers bold flavor, pronounced acidity and umami, and clocks in at about 12.5% ABV, placing it closer to wine than many traditional sakes." - Shana Clarke
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