Yamatanmasamune華おび 水酛仕込み
Hiz
Fermenting brewing water?
It seems to be a method of sake mother brewing in which raw and steamed rice are soaked in water to propagate lactic acid bacteria and the water is used as the brewing water
It seems to be a derivative of "Bodhi Hashiwado".
This gives the sake a strong lactic acidic taste like yogurt.
Sake with a strong lactic acid sourness
It does not have much individuality.
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