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Japanese Sake
Sake is produced by the multiple parallel fermentation of rice. The rice is first polished to remove the protein and oils from the exterior of the rice grains, leaving behind starch. Thorough milling leads to fewer congeners and generally a more desirable product.
Japanese Liquor
This refreshing shiso flavored liqueur is excellent served either heated or cold. Made with sake and shiso from Ohara Kyoto, this cocktail will brighten up a meal as an aperitif.
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