サンスケ
Mizu-Hashiroshi Nama-Shu
Slightly sweet, slightly strong aroma (flowers, dairy products), slightly weak attack, light and thick acidity, simple, first mizu-hashi, most acidic and unbalanced ever, no depth, not at all like sake, refreshing
Mizu-hashiroshi was created by a monk in the Muromachi period (1336-1573). It is a method of soaking raw rice in water to produce lactic acid bacteria.
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