Hanatomoe水酛×水酛 にごり生酒
じじ
Miyoshino Brewery has its roots in the foot of Mt. It is a challenger brewery that adheres to the mizu-hashiroshi method of production, a method that was once abandoned. The brewery starts by soaking raw rice in water to make "soyashimizu" (lactic acid fermented water), and brewing it using only the brewery's own bacteria.
I picked up a bottle of this sake out of curiosity at Yamauchiya, a store I often visit. It is made using an even more unusual method (kijoshu) in which mizu-hashiroshi sake is used as the brewing water. This method is said to result in a sweet sake with the sugar not fully converted into alcohol.
It has a slightly effervescent, yogurt-like lactic acidity, and gives the impression of a sweet and sour taste that turns into a slightly bitter aftertaste. It is so crisp that you don't feel the alcohol content, so be careful not to drink too much 😆.
*The second picture is the Senbonzakura cherry blossoms at Yoshinoyama, which I visited before. It is far away, but it is worth seeing.
⚫︎Polishing ratio: 70
⚫︎ Alcohol content: 16
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