はるアキ
Senkin's "Senkori Organic Natur W" <W:kijoshu> "Kijoshu
Kijoshu is a sake made with sake as part of the brewing water used in the brewing process.
The yeast used in the brewing process eats the sugar in the mash to produce alcohol, and the alcohol produced by the yeast itself kills the yeast.
However, when sake is used instead of brewing water, the yeast, which is supposed to feed on the sugar in the mash, is weakened (stopped) by the alcohol in the sake. As a result, more sugar remains than in normal sake.
This mechanism often results in kijoshu, which is basically a sweet sake, and "Organic Naturals <W:kijoshu>" also has a sweet and sour taste.
However, it is not only sweet and sour, but the astringency that lies deep within gives it a depth of flavor.
Rice: Kame-no-o (organic rice grown in Tochigi Prefecture)
Rice polishing ratio: 90% or more
Yeast: Natural brewer's yeast
Alcohol content: 14%.
Sake degree: ---
Acidity: ---
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