tai
Maruhi Natsunama Yamahai Junmai
Rice used: 100% Akita Bi-Misato Nishiki
Rice polishing ratio: 60
Yeast: Church yeast No. 77
Alcohol content: 13.5
Sake degree: -15.0
Acidity: 3.5
Producer: Hirasen Honpo, Nikaho-shi, Akita
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