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Hakkaisan純米大吟醸原酒
alt 1
22
ゆき
Alcohol content 17.5 Sake Degree ±0 Acidity 1.8 Amino acidity 1.4 Rice and yeast used Koji rice: Yamadanishiki Kake rice: Yamadanishiki, Gohyakumangoku, etc. Polishing ratio 45 Yeast used: Association No. 701, M310 Pair with vinegared sea squirt and white fish tempura I like Hakkaisan because it goes well with food, but I enjoyed it more as a food sake.
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