しんしんSY
The next Shinsei-san is the C-type.
This is the same as the K-type, which is the sake of the July Hanpukai.
Fermentation test using Kumonoskabi
I can't tell the difference between this and the K-type anymore (moderate drunkenness).
But I can still enjoy it with a meal.
knowledge
Rhizopus dellemar, which produces fumaric acid, a very sour organic acid, was cultivated by a seed koji maker and used in the production of C-type.
The raw rice koji produced this time did not produce acidity as expected, but the koji itself seemed to have a distinct taste.
Also, the acidity of koji was low, so it seemed to be sweet.
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