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Ryusei龍勢Lab. 第一回実験 -広島6号酵母-純米生酛生酒
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藤井酒造
22
Shin-Gin
Polishing ratio 85 Omachi Alcohol 16 The combination of the sake yeast and Omachi gives it a strong umami flavor. It does not seem like 85% polished rice at all. I think it was a good experiment to use 85% instead of 80%. Experimental sake with 60% and 40% rice polishing ratio is also promising.
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