It is suitable for all fish dishes, but the full -flavored ingredients such as shrimp and crabs are maximized to make the most of it. By taking advantage of the abundant sourness and flavor of mountain abandoned, alcohol content is reduced to 14.5 degrees, making it easier to drink as a meal. It was developed in response to exports to countries where low alcohol, such as Europe and the United States, and responding to the voices of those who can only drink a little in raw sake.
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