Alcohol Volume : 16%
Rice : Gin No Iroha
Polish : 40%
SMV : -1
Acidity : 1.5
Yeast : Miyagi B3
Squeezing Method : Yabuta Method
Pasteurised :
Point :
Food Pairing : Lam meat, Avocado Salad
Sake description:
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Alcohol Volume : 16%
Rice : Gin No Iroha
Polish : 40%
SMV : -1
Acidity : 1.5
Yeast : Miyagi B3
Squeezing Method : Yabuta Method
Pasteurised :
Point :
Food Pairing : Lam meat, Avocado Salad
Sake description: