醍醐のしずく菩提酛仕込み
kiyo
Rice cultivation method／Agrochemical-free rice (Koshihikari, etc.)
Rice polishing ratio / 90-93
Alcohol percentage / 6.0-15.0
Sake meter / -40 to -70
Acidity / 6-12
Amino acidity / 2-6
The low rice polishing gives the sake an aroma of rice bran, but it is pleasant without being twisted.
The effervescence creates a balance between rich acidity and sweetness, and the pleasant bitterness leads to a velvety aftertaste.
I have never tasted a brewery that makes such good use of nature and brewing techniques. (I still have little experience with this.)
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