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Spec - Keimon

Type Tokubetsu Junmai
Alcohol By Volume 16%
Nihonshudo - 4
Acid 2.0
Amino Acid 1.4
Ingredients Yamada Nishiki, Saga no Hana
Polishing Ratio 60%​
Yeast Saga Yeast F7
Brewing Methods 3 Step Preparation
Sake Lee Rate 41.9
Raw Sake Alcohol 18.1
Sake Conversion Rate 329L/T
Capacity 1800ml, 720ml
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