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Buyu生酛原酒生酒
alt 1alt 2
炙りのどまん中 高田馬場店
28
tai
Takeyuki Buyu cycle ogawa yeast Rice used: Hitanishiki produced in Ibaraki Yeast used: Ogawa yeast from Ibaraki Koji mold used Marufuku bean sprouts produced in Ibaraki Alcohol 14 Rice polishing ratio 58 Sake meter --- 1.4 Acidity 1.4
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