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Nanbu Bijin All Koji
Junmai Rich & Savory Most sake is made by adding Koji to about 20% of the rice to make the fermentation starter. Nanbu Bijin All Koji however is made by adding Koji to 100% of the rice. The result is a richly textured sake full of umami and acidity, with lots of potential: as a pairing with hearty food, as a vintag
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