おおさわ
1,527 yen
Rice used: 90% sake brewing rice produced in Nagano Prefecture
Hime-no-Mochi rice produced in Shinano-cho: 10%.
Rice polishing ratio: 70
Yeast used: Nagano C yeast, Nagano D yeast
Alcohol content: 15%.
Sake meter: -11
Acidity: 1.8
Amino acidity: 1.3
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