へろ８
The chrysanthemum was stable and tasty, fruity, sweet and sour 🥰, with a moderate bitterness in the second half that was delicious and sharp 🍶.
Alcohol content: 15%.
Sake degree: -5
Acidity: 1.3
Amino acidity: 1.0
Rice polishing ratio: 50
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
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