Julia
*
Raw material: Rice (domestic) rice koji (domestic rice)
Rice type: Kami no Mai (produced in Oki)
Fine rice step : 90%
Japanese Sake Degree: +15
Acidity: 1.8
Alcoholic strength: 15%
Serving temperature: room temperature
Process: Reproduction of late Edo period - early Meiji period
Producer: Oki Sake Brewing Co.
Tasting.
Golden color／Super pungent／Sour taste
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