たけ
Classification: Junmai Ginjo
Rice/Yamada-Nishiki, Akita-Shu-Komachi
Type／Light and dry
Rice polishing ratio/55
Pour/16.0
Sake degree/+1.5
Acidity/1.6
Temperature/◎chilled 5℃, ○room temperature
Yeast/In-house cultivated yeast
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