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청하

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3번 깎은 쌀의 속살을 12~15도 저온에서 한달 간 서서히 발효시켜 잡스러운 맛과 향이 생성되지 않음. 또한 다른 저도주들과는 달리 한약재, 향료, 색소 등을 첨가하지 않은 청주.

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