はるアキ
Kawatsuru Shuzo's "KAWATSURU Light Sanuki Olive Yeast Brewed Junmai Ginjyo Unpasteurized Sake
The "mizumoto" method of brewing is used to express a new taste unlike any other.
The combination of the acidity produced by mizumoto, the acidity produced by white malted rice, and the unique acidity produced by Sanuki olive yeast gives the taste a mysterious depth and breadth.
According to the brewer, it can be enjoyed directly by the drinker's senses.
Sanuki Olive Yeast
The brewery started developing a unique yeast from the olive tree, which is also the prefectural flower and tree, with the strong desire to "make sake with a yeast unique to Kagawa Prefecture" and "bring a new wind from the Sanuki region.
It took one year for the Kagawa Prefectural Institute of Fermentation and Food Research to collect the yeast, and another year to select a strain with high alcohol tolerance from among them for test brewing.
Rice : Sanuki Yomai produced in Kagawa Prefecture
Rice polishing ratio : 60
Sake meter : -19
Acidity : 3.8
Alcohol content : 12
Provenance : Kagawa Prefecture, Kawatsuru Shuzo
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