tuk
The other day, I had a chance to visit this sake brewery!
The brewery is particular about using Omachi rice and Bodai yeast for sake making (sorry if I'm wrong).
He told us about the reason why they revived the Bodeshio method and how they try to make a new sake every year.
It was a very interesting experience, and we even got to see the inside of the tanks where the sake was being made. It was too much fun.
I don't know much about sake, but it was a day that made me realize the depth of sake.
A sip of the supernatant in the hiya - freshness, sweetness and roundness
A little bit of rich sweetness
Warmed up to human body temperature - sweetness!
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