A205X253
At Mimasu.
Mimasu's renovation work is finished.
New sake is coming in!
A label that looks familiar!
A test brew of our sake✌️.
Vol.4 is the sake that brought me to Abe Shuzo.
This is the sake that brought me to Abe Shuzo.
But the brewing process is different each time💦
Direct flight after work🚗💨
The declaration of the cancellation of the corner
Next to the Mimasu is very prosperous👍
In a spacious store
A new refrigerator welcomes you😁.
I'm not sure what to make of it.
It's a great way to start the day.
It has a gentle sourness and a light sweetness.
and a light sweetness.
and a light sweetness that slowly fades away😋.
Is this white koji?
I looked it up and found that it's not made with lactic acid
It's called high temperature saccharification white koji yeast
But...
But this might be pretty great❗️.
Low alcohol content of 12%.
I'm confident I can consume
I'm confident I'll consume it in one night👍.
Abe Shuzo brewery...
Our sake is delicious❗
We are proud to say that our sake is delicious❗️.
This series is always interesting😊.
Japanese>English
Maa.
Hi A205X253 👋😃.
Abe, I haven't had it yet.
But 12 degrees of low alcohol is amazing 🎵.
I'd love to meet the 3 Mimasu sisters once😄.
Japanese>English
遥瑛チチ
Hi A205X253😃.
I've never experienced Abechan either😅.
But it's a high temperature saccharified white yeast yeast ⁉️
Innovation in the sake industry is amazing...
Japanese>English
まりぽんぬ
A205 🐣
So the brewing process is different every year! I wonder if the faces on the label are the people who worked on it that year😄.
I'm not sure if it's a high temperature saccharified white malted rice yeast 酛 or if it's a saccharified white malted rice yeast that I can drink 🤔, but you'll have to drink it yourself to find out 😅.
Japanese>English
etorannzyu
Good evening 😆.
Abe‼️.
It looks like a great process😁.
I've been looking for a new place to eat.
I'd like to go there once😎.
Japanese>English
honda
A205X253 Good evening🌠
It seems that most of Mutsu Hassen is made with high temperature saccharified white koji yeast.
It seems that the acid from the white malt is enough to create a strong acid environment, so it is possible to make a sake mother without using lactic acid (yeast).
I googled it.
Japanese>English
MAJ
Good evening, A205X253! 😄
Every time I see A205X253's review, I've been longing for Abe's...finally the day I get it. I'm planning to raid it soon 😆 It's coming out recommended and looks delicious 😋.
Japanese>English
A205X253
Hello, Maa.
I'm sorry to say that there doesn't seem to be any sake shops in Kanagawa 💦 the nearest one is Koyama Shoten in Tama. It's a sacred place for sake, so why not go there? Mimasu-san is a great place to be at home😊.
Japanese>English
A205X253
Hello Haruei Chichi 😃 Nowadays, making things is chemistry. And while keeping the tradition alive, it's definitely making progress! The addition of agriculture graduates and science and technology people has been a great innovation👍.
Japanese>English
A205X253
I haven't had it for a long time 😃 but I'm confident that if you blindfolded me and compared it to the Shinsei Colors, I'd be able to mistake it for the Shinsei 😤Since the acidity is similar, I think you'd be fine too👍.
Japanese>English
A205X253
etorannzyu-sama, hello😃 quite mild umami sour sweet. I'm sure you've heard of it, but I've never heard of it. If you are driving, Kakinuma is also close by❗️.
Japanese>English
A205X253
I'm not sure what to make of it, but I'm sure it's a good idea.
Japanese>English
A205X253
Hi MAJ 😃Our sake is different every time, but we also change the process of making our standard Junmai Kuro Hiragana Abe depending on the lot, and the taste is quite different, so we can't keep up with it 😅Please enter the Abe world😊.
Japanese>English