江戸時代の製法で醸造 しょうゆの出荷式 千葉 銚子を英語にすると
Soy sauce brewed in the traditional process of Edo period was completed in Choshi City, Chiba prefecture, shipping ceremony was held.
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Soy sauce brewed in the traditional process of Edo period was completed in Choshi City, Chiba prefecture, shipping ceremony was held.
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