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Nakano Tokusen Kunizakari Junmai Ginjō Handagō Yeast 1801

Nakano Tokusen Kunizakari Junmai Ginjō Handagō Yeast 1801 is made by polishing Wakamizu, an Aichi sake rice variety, to 55% and slowly brewing it at low temperatures. It has a gorgeous aroma unique to ginjō-brewing and the rich flavour of junmai.
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