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古川酒店

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へろ8

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Kuroobi堂々山廃純米純米山廃
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古川酒店
家飲み部
35
へろ8
Color and aroma like Shaoxing sake. When served hot, it had an amino acid-like sourness and a slight bitterness. I would like to taste the difference between different temperatures, including cold and room temperature. Alcohol content: 15%. Rice Polishing Ratio: 65 Rice: 60% Yamadanishiki (produced in Naka-ku, Taka-machi, Hyogo Prefecture) Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture) Production method: Junmai, Yamahai brewing Junmai-Ginjo-shu mixture (mixture ratio/polishing ratio 60% 50%) Sake degree: +5 Acidity: 1.6 Amino acidity: 1.4
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