R-chu☆
☆☆☆☆
I'm done working for the year!
Sake degree +7
Acidity 2.0
Amino Acidity 1.3
Polishing ratio 50%.
Rice used: Ginpu
Yeast
Filling type: Hon-nama
Freshly squeezed aroma 😋.
And it has a dry, clean aftertaste and a full-bodied throat 🍶.
It can be paired with a variety of dishes!
Thank you everyone for your hard work this year!
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