keeeeenne
Rice used: Kake/Koji rice Tojo, Hyogo Prefecture
100% special quality Yamadanishiki rice
Polishing ratio : Koji 55%, Kake 60
Sake meter degree: +5 to +7
Acidity: 1.1
Yeast used: NEW-5 (Shizuoka traditional yeast)
Lees ratio：43-45
Rice Ingredients: Rice, Rice Koji, Brewer's Alcohol
Alcohol Content: 15 to 16 degrees Celsius
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