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Ginban純米大吟醸
alt 1alt 2
御用寿し
24
tai
Banshu 50 Ingredient rice: Yamadanishiki (Okayama Prefecture) Alcohol 15.0 Yeast used: Kyokai 1801 Sake degree +8.0 Amino acidity 1.3 Acidity 1.50 Rice polishing ratio 50.0 Type (make) Junmai Daiginjo-shu
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