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Nagano Prefecture Junmai Ginjyo Nama Shu Tsukishita Bijin Rice polishing ratio 55 Alcohol 15%. Rice 100% Hitogochiki grown in Japan Yeast: Flower yeast of Tsukishita-bijin (Tokyo University of Agriculture isolate) It has a strong sweetness like honey from flowers. As one would expect from a brew made with flower yeast, it has a slightly salty taste. It has a slightly salty taste, and its gorgeous flavor is suitable for an aperitif.
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