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简介
Akita Sake Komachi at 60% polishing undergoes kimoto-style fermentation in this Kariho junmai, using hand-worked lactic starter preparation to build complex acidity and depth. Kimoto is the most labor-intensive traditional moto method, predating the simplified yamahai technique.
规格
风味特征
内敛
华丽
轻快
浓醇
根据类别与精米步合推算，并非实测值。
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