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赤武酒造 · 岩手
The junmai ginjo that has become an Akabu staple is marked by fresh fruit aromas and balanced richness. The sweetness is faint and the acidity clearly felt, with a balanced, clean finish over a medium body. It pairs broadly with white fish sashimi, salt-grilled chicken, cheese, salmon sashimi, and tempura.
※ Compiled from public sources · may differ from the actual product
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