じゅにち
This sake is brewed by Maiko Tsuji, the female toji at Tsuji Honten, a sake brewery in Maniwa City, Okayama Prefecture. It is said to have "more lactic acid bacteria" because it uses twice as much soyashi water (lactic acidic water) as is used in the traditional sake making method of bodai yeast yeast yeast. Before drinking it, my expectation was that it would be a highly acidic sake, but it has a banana-like fruity flavor that makes it refreshing to drink. Although it has 17% alcohol content, it is a delicious sake with a gentle taste.
Japanese>English