Sphene harbor notes
Description
Kodakara Nanko Umeshu hiyaoroshi Food pairing: Ginjo Umeshu goes Volume:1800ml Food pairing: Ginjo Umeshu goes well with mild Hitoshi Morimoto (1974) is based in Bizen city of Okayama where his family kiln has been active for several generations Alkohol: 8% Indbydende og smagfuld Umeshu fra Yamagata
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Sphene finds
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