osugi
#424
This is the second Tobiroki this month. Stability.
Ingredients Koji rice: Yamadanishiki (-) 50%.
Kake rice: Hyakugomangoku (-) 55
Alcohol 16.8
Sake Degree +3
Acidity 1.5
Yeast used
Water used for brewing: Soft water from the Agawa River system
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