mayu
Yamagata Cuisine Restaurant "Koara" @ Nakano-Shinbashi
Today's winning sake. Sourness Umami Sweetness Babumi👶✨
It has it all! Goes well with wild vegetables!
After conquering it all, I had several refills of this one!
From the HP
Sake for a bountiful rice harvest
Using "Izuwasanzan" from Yamagata Prefecture, which was also used at the fertility festival, we wanted to pray for a bountiful rice harvest this fall while continuing the joy of the New Year.
The malolactic fermentation technique, which has been used in the brewing of sake since ancient times, has been independently improved in Yamagata Prefecture, and the patented sake brewing technique is used.
By adding lactic acid bacteria in the early stages of unrefining, malolactic fermentation (malic acid → lactic acid fermentation by lactic acid bacteria) occurs in the unrefining process in addition to the usual parallel double fermentation, producing a sake with a mild acidity from the lactic acid.
The overlapping fermentation by koji mold, yeast, and lactic acid bacteria evokes a new harvest.
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