とりはつ
Sake brewing is a method of raising steamed rice, which is saccharified in hot brewing water, by adding a special lactic acid bacterium.
The natural lactic acid bacteria can be obtained, and even though it is a sake brewing method, the "motosuri" process, in which steamed rice, koji, and water are evenly mixed and then grinded with a wooden tool called a kaburagai, is apparently not used.
The taste was a little more subdued than that of 01.
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