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Bizen tallerken (1) Lille Kabusecha creamy complexity and Umami with KYNH 1 creamy complexity and Umami with delicious textures the brewery first produced a distillate of Kasu (fermented rice material) from Junmai Ginjo sake Rinka Bizen plate Squared Bizen plate H 5 x W 21cm Unglazed Bizen clay Hitoshi Morimoto (1974) is based in Bizen city of Okayama where his family kiln has been active for several generations
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