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Aged in oak barrels used for whisky Akashi, sour and full-bodied, with an aroma of amontillado and Shaoxing wine.
Yamatodamashii Junmai Mizuhashi Special II, stored in French oak barrels "Mizuhashi Special II" is made with part white malted rice to bring out citric acidity, fire-brewed, and aged for two years in French oak barrels.
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