Chizu
100% Hitanishiki produced in Ibaraki Prefecture
Polishing ratio 58
Alcohol content 14%.
Yeast used: Ogawa yeast produced in Ibaraki
Koji mold used: Marufuku Moyashi produced in Ibaraki
There is a slight ooze. The aroma is subdued, but in the mouth it is like a fully ripe melon 🍈 with plenty of juiciness, but as you drink it, the seme smell and spiciness come out 😋.
The label design is by Kitaro Kosaka, the same animator who designed the label released for the Ibaraki Prefecture's project to revitalize young sake breweries🚲.
When I hear the word "Marufuku Bean Sprouts" the first thing that comes to mind is sprout-like "bean sprouts"🌱Maybe kids who read the manga "Moyashimon" are more aware of the fact that bean sprouts = seed malt😳.
Japanese>English