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Dewazakura Traditional manufacturing method series Yamahai preparation

Dewazakura Traditional manufacturing method series Yamahai preparation

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In Yamahai-shikomi, the technique of guiding the natural lactic acid bacteria living in sake breweries to starter is truly a miracle created by the Japanese. This sake, which aims to be a Dewazakura-like Yamahai, expresses a "complex taste" with five flavors and a "beautiful sharpness" like Dewazakura. We would like to open up a new frontier of "abandoned mountains".

capacity: 720ml
manufacturer:
Dewazakura Sake Brewery
alcohol:
16%

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