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1. Jug of moromi or mash 3 days into fermentation
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Moromi or mash 3 days into fermentation
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Ginza Rice Sake: Ingredients
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Koji rice
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Rice and koji
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2. Rice off the steamer
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3. Hourei-cooling steamed rice
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Hakutsurunishiki Rice from Ginza and Kobe
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koji rice
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4. Te-chan and teeny kai-ire
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Tome (4th day) work is all done
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bento dinner after sake making on 4/11
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Bento dinner after sake making
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Hakutsuru sake
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Dinner on 4/11 after hard work of sake making...
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Ginza sake: kasu in a bottle
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My obsession:centrifuge
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5. after pressing sake or spinning sake
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We made Ginza Rice Sake! -after going through spin in the centrifuge
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7.Ginza sake, sort of filtering
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8. Ginza sake we made vs real Ginjo and Junmai from Hakutsuru
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Ginza sake and salad+dinner
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one glass of Hakutsuru sake in Euro
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Sake making data
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Hakutsuru Fujiki Toji
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Hakutsuru 3/14 Nadaman Bento with sake
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DSCF0014
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Hakutsuru 3/14 market research