肥後の酔い子
Kochi Prefecture at the Hirome Market!
Rice: Yamadanishiki (domestic)
Rice polishing ratio/70
Alcohol/13.0
Sake meter degree/+8.0
Acidity/1.55
Amino acidity/0.9
Yeast used/AC95 (Kochi yeast)
KA-4 (Kumamoto yeast)
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