しみー
They are doing something quite interesting, such as blending the sake yeast, yamahai, and mizu-hashimoto.
Basically, it is probably a blend of the mizu-hashimoto type, but I would love to hear from the brewer about the difference between the two.
It has a strong acidity, as is typical of a sake made from the "sake yeast" family, and when warmed, it was very smooth and tasty.
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