Soft and creamy with delicate carbonation, showing notes of peach yogurt and cream soda.
Region: Okayama
Seimaibuai: 69%
Nihonshudo: -40
Acidity: 6.0
Amino Acidity:
Rice: Akebono
Yeast: #9
Shubo Method:Kohon Tohka
Pressing: Yabuta
Filtration: None
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