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My first sake. It is a rare sake brewed with black koji. It is said that black koji contains more citric acid than the white koji originally used for sake, so the accent of acidity becomes more prominent. In fact, when you drink it, you can feel a good amount of richness in the moderate acidity. It seems that the higher the alcohol content, the more punchy the acidity becomes. By the way, this sake is 15 degrees, so it is not that strong, so I think it is suitable for everyone.
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