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Description
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Additional information
| Alcohol | 25% |
|---|---|
| BREWERY | Takara |
| CLASS | Mugi (Barley) |
| Region | Miyazaki |
| SIZE | 750 ml |
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