osugi
This is my second 19 Shoebill this summer, and the labels are adorable.
Rice used: Hyogo-grown rice with reduced use of pesticides, 1st grade Yamada Nishiki
Rice polishing ratio 45
Alcohol content 15.21 degrees
Sake content: -1.25
Acidity: 2.3
Yeast used: M310 & K1801 yeast
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