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高木酒造 · 山形
A tokubetsu honjozo brewed by Takagi Shuzo in Yamagata. The nakadori method selects only the middle portion of the press, where off-flavors are fewest, giving a clean, refined taste, and at a polishing ratio of 55% it balances the sweetness of the rice with deep flavor.
※ Compiled from public sources · may differ from the actual product
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