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Nigorizake

Liquor which I want to drink in the summer that is secondary fermentation in the bottle of pure rice sake of popularity, was trapped in the bottle carbon dioxide natural.

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Tokubetsu Junmai

Liquor with liquor rice that was grown in-house "Gohyakumangoku".

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Daiginjo

35% to polished Yamada Nishiki Mezzanine, aged over 40 days or more. Enjoy the scent of large sake only.