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canopy (of a picture)
First sip unma! Moderate aroma, like an organic solvent. Slightly dry. Slight fizziness. A little bitterness. Light.
Hiraoroku Brewing
This is the second bottle of the Craft Sake Re:vive series that uses glutinous brown germinated rice in the koji production process. It is said to be the counterpart of Muhai. It is indeed a pairing of Mukai.
I have been following the progress of the project to revive the 100-year-old brewery, from rice cultivation to sake brewing and obtaining a production license, for the past year, so the two-week time gap between the delivery of MUGAI and the receipt of MUGAI was again a bit of a surprise.
The practical use of the brewery yeast "Akatsuki" is also in progress. We look forward to the future more and more.
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