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Okushimizu純米吟醸
alt 1alt 2
21
アルバとロス
Akita Tour Ginjo Series Nice sweetness and a little bitterness Rice used: Mencoina Rice polishing ratio: 60/60 Yeast used: Lavender yeast Alcohol content: 16%. Sake degree: -5.0, Acidity: 1.6 Screw stopper type
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