T.KISO
Scoring☆☆☆
Spring version of the limited Junmai Ginjo "Bangaishu" brewed with Akita Sake Komachi🌸
The aroma is almost imperceptible😅.
It is smooth on the palate, with a hint of sweetness, but it's not enough😅.
I'm not sure what to make of it.
The best thing about this dish is that it is made with the best quality ingredients.
It's a great way to start a new day.
I've heard a lot about it in the prefecture, but I've been trying to find out what the difference is.
In the traditional "Ikarashi-zukuri", steamed rice, koji and water are put into a small vat called "Hankiri Oke", and the koji bacteria are ground into the rice with a tool called "Kaibo".
By using an electric drill to grind the rice in a large tank, there is less exposure to the air, which reduces the risk of bacteria getting into the rice, making it safer and cleaner.
In short, they have simplified the grind process to be more efficient 😅.
I found out that Hououmita is also brewed with Akita style Namemoto and Akaban Omachi rice.
Japanese>English
spkh
Good evening, T.KISO
Taiheizan? It's definitely not distributed in this area💧That's Akita Prefecture. It's about time for Saku Yamadanishiki, are you ready to go?
Japanese>English
T.KISO
Hello spkh, good evening 🎵.
If you ask me if you can go, this is the one word I would use as a crop department.
Yes, I can go ️👍.
Maybe😅.
Japanese>English