Murphy :: 手造ベ 純米生貯蔵 紀勢鶴

原料米名: 五百万石100%
精米歩合: 60%
ヤюヵみю度: 15度以上16度未満
日本酒度: +2.0
酸 度/ヤтв酸度: 1.4
使用酵母: 和歌山酵母
杜氏名: 高垣任世(自社杜氏)

 

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