YSTJ
At fermentopia2023.
Sake was served at the symposium "The Future of Sake and Architecture: Welcoming Mr. Kengo Kuma". It was an interesting symposium that discussed architecture and the sake industry in parallel and contrasted the two industries, which have entered a phase of localization after industrialization and branding.
The rice from Nagahama, Iekura-san cultivated Tamakae is used. This is the lactic acidity, dry acidity, and mild umami of the sake yeast, and when the temperature range rises, a full sweetness is subtly felt, and we are again impressed that this is Nagahama's sake brewing derived from the rich water source on the shore of Lake Biwa.
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