kawauso
It has a unique yeast aroma like natto (fermented soybeans). It is dry but also has a little sweetness.
We developed this product in search of a nigori-shu that is easy to pair with meals, with the fresh flavor of new sake and the mellow feeling characteristic of nigori. The sake mother brewing method is called "Bodai-moto-zukuri", which is the brewing method of "Bodaiyama-shu", which is said to have started at Shoreki-ji Temple on Bodai Mountain in Nara. This method uses "Soyashi-mizu," which contains plenty of natural lactic acid, to make sake, resulting in a crisp, acidic taste. When it is a new sake, it has a freshness and can be a little dry. As it matures, it becomes richer and sweeter, and the taste changes to one with depth. The label is handmade by the priest of the local temple, Mairaiji, which is famous as a "print temple".
Sake quality: Junmai namaishu
Rice: 100% Omachi rice from Okayama Prefecture
Ingredients: Rice, Rice malt
Rice polishing ratio: 65%.
Alcohol content: 17%.
Reference Price:1.8L ¥2,970
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