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Dewanoyuki Kimoto 720ml niizawa La tecnica tradizionale Kimoto richiede WS04 0700 La tecnica tradizionale Kimoto richiede fino a 25 giorni di lavoro supplementare di mescolamento dello shubo (la madre del sake) e consente la naturale produzione dell’acido lattico che come un fiore avvolge con la sua morbida dolcezza Al palato persistenza umami Sapore corposo
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