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KAI Seki Magoroku Kinju & Hekiju Yanagiba Tokubetsu Produced by Hakushika wagyu Produced by Hakushika Kiuchi Umeshu is obtained by distilling Hitachino Nest Beer until beer brandy is obtained il manico risulta estremamente resistente all'acqua Le 7 lame della serie Kinju sono adatte ai destri
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