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Hiraizumi Hiten Hakucho Type B
$80.00
A triple acid combination of No.77 yeast (malic acid), Yamahaimoto (lactic acid), and white koji (citric acid). The attack of malic acid at the moment you put it in your mouth, the complex acidity in the middle, and the bitterness of citric acid in the end.
Style: Yamahai Junmai Ginjo
Rice: 100% Akita Rice
Koji rice: 50%
Alc: 15%
SMV: – 24
Acidity: 5.5
Yeast: Kyokai N. 77
Out of stock
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