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Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C
Words from Di Wine on the producer:
the company was built on founder Toyokichi Saika's belief that the best vinegar required high-quality sake kasu (lees) as its primary ingredient
The nose offers up pretty scents of crushed plums
It's brewed with organic
Patois "Morris" Cider 2023 cloudy Spontaneous alcoholic fermentation (indigenous yeast)
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