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  • Nihonshu
    <p>Nihonshu, generally called sake outside Japan, is a traditional Japanese alcohol which is made by fermenting rice. Its alcohol content is usually around 15%. In order of quality, Nihonshu ranges from Junmai, to Junmai Ginjo, to Junmai Dai-Ginjo.</p>
  • Shochu
    <p>Shochu is a Japanese distilled beverage less than 45% alcohol by volume. It is typically distilled from rice, barley, sweet potatoes, buckwheat or brown sugar, though it is sometimes produced from other ingredients such as chestnut or sesame seeds.</p>
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