肥後の酔い子
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Alcohol content 14%.
Sake degree -15 to -8
Acidity 1.5-2.0
Amino acidity 0.9-1.2
Rice used: Hachitan-Nishiki (Hiroshima)
Polishing ratio (Kake rice, Koji rice): 50%, 50%
Kochi yeast (CEL-24)
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