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⭐️⭐️⭐️⭐️⭐️ "Junmai Daiginjo-shu made from 50% polished rice (Gohyakumangoku) is aged in ice temperature at -10 degrees Celsius for about one year in its raw state, and is then fired only once to seal in the "seasonal flavor". Junmai Daiginjo-shu".
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