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The young brewer, Nobuhiro Nakamura, has been attracting attention for brewing Nakajimaya, which bears his family name, and Kanenaka, which is a kimoto style. Not only is it spicy, but it is also rich in umami. It is a super dry junmai-shu with a good balance of soft richness and moderate acidity in the spiciness and a good combination of power and sharpness. Rice: Yamadanishiki, Gohyakumangoku Rice polishing ratio: 60%. Sake degree: +15 to +19 Acidity: 2.0 Alcohol content:16
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