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At a presentation and tasting of product ideas from young breweries in Ibaraki Prefecture
One of the four participating breweries
Nanotsuki is a yeast-free sake made with organically grown rice.
This is Mr. Ishikawa's first attempt to make a sparkling sake with second fermentation in the bottle.
The rice is organically grown Miyamanishiki rice polished to 60%.
Lightly carbonated with a light nigori taste.
Tried it cold and at room temperature, but the closer to room temperature, the more you can enjoy the amino acid bansai that is typical of a sake made from a traditional sake yeast yeast.
Shinya Tasaki says it is best at about 12℃.
It goes well with cheese dishes, according to Shinya Tasaki.
The owner of a liquor store in my neighborhood said that the second fermentation may not proceed because of the dry finish.
I am learning a lot!
Sales will be made through crowdfunding!
There is even a return that allows you to drink with Mr. Ishikawa....
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