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The smooth and pleasant acidity is soft and spreads abundantly in the mouth
nuruk and time
resolving in the haunting Juyondai finish that seems to disappear into thin air
Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C
Hana Soju 60 is all at once
Daina "Aratana" Junmai Daiginjo orange The smooth and pleasant acidity
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