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Kudokijozu Shiro-Bakuren(Yamagata)

Specially designated name Ginjo-shu 
Type  
Material Rice Yamadaho
Polishing ratio 55%
Alcohol 18度
Sake meter value +20
Acid Level 1.2
Amino Level 1
Rich / Light  
Dry / Sweet dry 
Taste Type  
Specially designated name Ginjo-shu 
Type  
Material Rice Yamadaho
Polishing ratio 55%
Alcohol 18度
Sake meter value +20
Acid Level 1.2
Amino Level 1
Rich / Light  
Dry / Sweet dry 
Taste Type  
Brewed by Kamenoi Shuzou Co., Ltd.
Production Yamagata 
Brewing Method  
Sake Yeast Ogawa-kobo、M310
Recommended temperature  
Last Update(2018/6/30)

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