Tengumai Yamahai Junmai Sakè
Tengumai Yamahai uses natural lactic fermentation for umami-rich junmai sakè. Falls under HTS 2206.00.45.00 as specified rice wine.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If acetic acid fermented to vinegar
Failed fermentation batches become vinegar at 4% acetic acid standard.
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Import Tips & Compliance
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Related Products under HTS 2206.00.45.00
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