ODAcchi
Mr. Tsuchida Shuzo continues to experiment with various methods. No artificial yeast, lactic acid, or other fermentation aids are used, and this sake is made by reproducing the methods of the Edo period.
As in the Edo period when there was no refrigerator, we kept it at room temperature and tasted it in a teacup while imagining that people in the Edo period drank this kind of sake, except for the color check.
Color: light greenish-yellow like a woman's flower.
Scent :
Palate: Lightly sweet at first, with a strong bitter and pungent taste. The acidity is light.
When I tried it with chicken teriyaki, it was a wonderfully clean wash away from the batteryy teriyaki sauce.
[Details]
Raw Rice : Rice (Gunma)
Rice polishing ratio: 90%.
Alcohol content : 16%.
Yeast : Brewer's yeast (no additives)
(See labeling.)
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