麹 Joe
Over the past few months, I've been doing a lot of research on the sake market in Tokyo, and I've been trying to pick and choose the most popular junmai-style sake from the rankings.
It's been a great experience for me to get a certain range of sake lovers.
And then, I tried to analyze it.
Sake drinkers tend to focus on scarcity and topicality, which is a characteristic of Japanese people, including me, and leads to the result of information transmission and the desire for approval.
With this in mind, I went back to the home brewery and brewed Kurosho Kenryo.
Kenryo is still brewing sake with wooden brewing tools and offering the traditional taste of seasonal employment, which I feel is great in the sake industry.
It's been a while since I've read Hiroshi Uehara's "Sake and I", so let's savor the aged taste of Kembishi.
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