Jule
0
Banana-type ginjo aroma
Good balance of umami and acidity
Yamadanishiki (Koji), Miyamanishiki (Kake)
Polishing ratio: 50
Yeast: Akita yeast No.12
Sake meter: +2.5
Acidity: 1.7
Alcohol percentage: 16.5
1,883/4 parts per bottle
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