dango
Musuhi" germinated brown rice wine
Polishing ratio 100% (because it is brown rice)
Alcohol content 11
It was too acidic for me, but it was smooth and addictive. It may be good for intestinal activity.
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ニ五郎(ニゴロウ)
I saw a YouTube video of Mitsuro Sato and Yosuke Kubozuka talking about "Life-Filled Sake/Germinated Genmaishu" (Terada-Honke Musuhi) and was intrigued. I immediately searched for a store that sold it and obtained it without incident. I tried it for the first time and decided to repeat it.
Opening the bottle was challenging.
It took about 30 minutes.
I struggled to open the lid with non-slip gloves.
I struggled to open the lid with non-slip gloves.
Carefully opening and closing the lid repeatedly to release the gas.
The yeast is still fermenting and bubbles are coming out.
I was so thrilled by the information before the word-of-mouth.
There were many lactobacillus keywords.
I had a bad experience when I drank other company's fermented amazake before, because it didn't have the "lactobacilli taste".
The anxiety before drinking ended up being groundless.
Easy to drink!
Mr. Kubozuka recommends it for "intestinal activity.
I was impressed by the high health potential of the ingredients: pesticide-free brown rice (domestic) and rice malt (domestic rice).
The fine gaseous sensation that goes down your throat.
Not bitter like beer.
Not sweet like commercial carbonated juice
No sourness like fermented amazake.
https://youtu.be/naj7S81cvZA?si=XKX6U6sHQ_Tp6wus
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