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Rice used: 100% Yamada Nishiki from Hiroshima Prefecture, Polishing ratio: 50%.
Alcohol content: 16% Sake degree: ±0.0 Acidity: 1.7
Yeast used: KA-1
There is a sweet aroma of ethyl caproate, but it is relatively mild. For the sake level, it is a little sweet and has a good balance with some acidity. The length of the aftertaste, typical of Yamadanishiki, is impressive.
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