kiyo
This is a bottle brewed by Houou Mita and Senkou in a team effort.
I love the beautiful acidity while still having the feeling of being a traditional sake yeast yeast yeast yeast 😍.
Here is from the label
Aikoku No. 3, an ancient variety grown in Tochigi Prefecture during the Taisho Era (1912-1926), has been revived in the modern age from a very small amount of seed rice in cooperation with Tochigi Agricultural High School, Oyama Kita Sakura High School, and the Tochigi Prefecture Agricultural Promotion Office. This "Agricultural Revival Project" preserves primary industry and agriculture by using it for traditional sake brewing. Unlike today's easy-to-handle sake brewing rice, the ancient "Aikoku" rice, a native variety, is full of natural energy and the power of the earth. Sengoku" and "Houou Mita" have revived Aikoku in the modern age by making full use of their respective brewing techniques.
Brewing method: Nama-moto, unfiltered unpasteurized sake, hi-ire, orikarami-gara-mi
Rice: 80% Aikoku No. 3, 20% Yamadanishiki
Rice polishing ratio: undisclosed
Sake degree
Acidity
Alcohol content/13%.
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ジェイ&ノビィ
Hi kiyo 😃
I have to drink this tag team 🤗.
Please try Mida's too 👋
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kiyo
Thanks for your comment, Jay & Nobby 😊.
We'd love to try Bida too 😋.
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