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The rice used is Yamadanishiki and Miyamanishiki.
Yeast used is Kumamoto yeast KA-1
Also known as? It is also known as "Kyokai No. 9 Yeast" and has been used throughout Japan for a long time.
It is mellow, dry, and has a solid body.
It has a refreshing aftertaste and is a well-balanced food sake.
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