•Since it is made by high-polished, over 40%, rice “Iga – YamadaNishiki” and takes a lot of time to ferment under lower temperature from nine to ten degree Celcius, the taste is fruity and you can feel the aroma of koji.
Rice: Yamadanishiki made in Iga
The degree of polishing rice: 50%
The degree of Sake: +4
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