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Karakuchi-Ginjo Dai-Kissho Tosatsuru(Kochi)

Specially designated name Ginjo-shu 
Type  
Material Rice Matsuyamamitsui, Akebono, others
Polishing ratio 50%
Alcohol 15度
Sake meter value +8
Acid Level 1
Amino Level
Rich / Light medium 
Dry / Sweet dry 
Taste Type  
Specially designated name Ginjo-shu 
Type  
Material Rice Matsuyamamitsui, Akebono, others
Polishing ratio 50%
Alcohol 15度
Sake meter value +8
Acid Level 1
Amino Level
Rich / Light medium 
Dry / Sweet dry 
Taste Type  
Brewed by TOSATSURU SAKE BREWING CO.,LTD.
Production Kochi 
Brewing Method  
Sake Yeast
Recommended temperature warm cold 
Last Update(2018/6/30)

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