あいはらリオ
It was discounted at a local supermarket!
A clear and crisp sake.
A fire-aged junmai sake with a mellow, mature taste.
Bodaimoto" is said to be the origin of various sake brewing methods.
The characteristic feature of this method is "soyashimizu," which is made by generating natural lactic acid bacteria in the water in which rice is poured.
This water is added at the beginning of the "Moto" making process,
This water is added at the beginning of the "Moto" making process to promote alcoholic fermentation while suppressing bacteria, making it possible to make safe and clean sake even during the summer months. NINE" will continue to challenge the roots of sake with a process that is rare in Japan, and will continue to refine and innovate as never before.
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