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Spec - Houmon

Type Junmai Daiginjo
Alcohol By Volume 16%
Nihonshudo - 4
Acid 1.8
Amino Acid 1.2
Ingredients Yamada Nishiki
Polishing Ratio 48%​
Yeast Saga Yeast F7
Brewing Methods 3 Step Preparation
Sake Lee Rate 40.4
Raw Sake Alcohol 16.8
Sake Conversion Rate 334.6L/T
Capacity 1800ml, 720ml
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