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Purchase at the brewery
Three Local Kanagawa Sake Comparison
Alcohol content 15
Polishing ratio: Kake rice 60%, Koji rice 67
Yeast used: Kura-associated yeast (STB5), Association No. 10
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Purchase at the brewery
3 types of local Kanagawa sake
Alcohol content: 16° to 17
Polishing ratio 60
Rice 100% Kinuhikari produced in Kanagawa Prefecture
Yeast Kawazu-zakura yeast
Flower collection area: Nishihirahata Park, Matsuda-cho, Kanagawa Prefecture
Yeast isolation cooperation Tokyo University of Agriculture
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A series of gifts from acquaintances
Aomori Prefecture's 3 types of local sake
Alcohol content 15
Polishing ratio 50%.
Ginkaruboshi 100% (Aomori Prefecture)
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Purchased at the coop in front of the station.
The label is hard to read!
Two types of Shimane Prefecture's local sake
Alcohol content 14 degrees
Polishing ratio 50%.
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Purchased at the coop in front of the train station.
The label is hard to read!
Two types of Shimane Prefecture's local sake
Alcohol content 14
Rice polishing ratio 75
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Purchase at the brewery
3 types of drinking comparison
Alcohol content 15
Polishing ratio 60
All organic rice produced in Yamato-machi, Kumamoto Prefecture is used.