Prefecture: Fukui. Smv: +3. Acidity: 1.4. Rice Polishing Ratio/Seimaibuai: 35%. This Daiginjo by Born has been aged for over two years to develop more complexity and richness, using "Grade A"…
Rice shochu produced in the Kumamoto Prefecture of Japan by Takahashi Shuzo in collaboration with Sg Shochu Distilled from 100% Rice Saccharification is done with white koji in tandem with a…
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