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Kizakura Tsu-no-Junmai-Reishu(Kyoto)

kizakura_tuunojunmai
Specially designated name Junmai-shu 
Type  
Material Rice Koshihikari
Polishing ratio 70%
Alcohol 15度
Sake meter value +1
Acid Level 1.3
Amino Level 1.5
Rich / Light light body 
Dry / Sweet dry 
Taste Type Soushu 
kizakura_tuunojunmai
Specially designated name Junmai-shu 
Type  
Material Rice Koshihikari
Polishing ratio 70%
Alcohol 15度
Sake meter value +1
Acid Level 1.3
Amino Level 1.5
Rich / Light light body 
Dry / Sweet dry 
Taste Type Soushu 
Brewed by Kizakura Co., Ltd.
Production Kyoto 
Brewing Method  
Sake Yeast
Recommended temperature cold 
Last Update(2018/6/30)

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