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sake used to be transported in barrels made from the inner layers of Yoshinosugi cedar trees (the barrels were traditionally handcrafted without any metal)
juice set aside before fermentation is added to adjust sugar content and begin second fermentation in bottle
Ingredients: 55% polished Akaiwa Omachimai
She's impressive in many ways
and a deep connection to the brewery's vinegar-making roots
Koueigiku "Harujion" Muroka Nama Genshu [720ml] shochu sake used to be transported
