南十字輝
6/10
I heard that Kidoizumi is made using high-temperature Yamahai brewing.
I had never heard of high-temperature Yamahai, so I looked it up.
The simple explanation is that the temperature at which Yamahai is brewed is set at 55°C (normally, it is about 7°C).
The 55°C is the optimum temperature for saccharification, and is also said to have a sterilizing effect.
As a result, the percentage of lactic acid increases. Well, the process of making yeast yeast is very deep.
The main taste has a strong umami flavor and a strong acidity that is probably derived from the lactic acid.
It has a very classic taste and is best served at room temperature.
It is a sake to be studied.
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