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かたの桜Katanosakura
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Katanosakura Flavor Chart

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Timeline

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Kata-no-Zakura Super Dry Straight Kumi Sake quality Junmai Ginjyo Nama-genshu Ingredients Rice (domestic), rice malt (domestic) Rice used Yamadanishiki Rice polishing ratio 58% (with a minimum of 5% alcohol by volume) Alcohol content 17% alcohol by volume Sake Degree +13 Acidity 1.9 Amino acidity 1.8 Nama-shu/Hi-ire Storage Method At Tamaki-san in Musashi-shinjo
Japanese>English
5

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