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Kirei八九 5段仕込み純米生酒無濾過
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創作料理 北のいっぴん 正次郎
43
酔生夢死
Ingredient Rice Chusei Shin-Senbon Koji ratio 89% of rice Rice polishing ratio 70 Alcohol content 17 degrees Celsius Sake degree -14 degrees Yeast Home cultivated Acidity 3 degrees Amino acidity 1.6 degrees Usually, the percentage of koji is about 20-30%, but this sake is made with 89% koji, which is a luxurious and very labor-intensive process.
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