しんしんSY
The next sake is Shiga Prefecture's Triple Star.
A brand you can often find at Fukurokuju.
We had this limited edition last year.
It is a fruity sake!
Tonight it was the first sake in my strike zone 🍶.
Beef Stomach with Bean-curd soup served with Bean-curd soup!
Such a spicy dish goes well with a delicious sweet sake!
extensive knowledge
Mitomiku Shuzo launched a new brand "Sanrensei" in 19BY. It is a limited distribution sake produced by young brewers with a different approach from the regular Mitomihisa brand. This extra edition of Sanrenboshi is a project to create a sake that cannot be tasted in the regular product lineup, outside of the framework of the three standard types that are usually released.
The 2022BY is brewed under the theme of "koji difference. This first product is "shirokoji," which is often used in shochu. This "Shirokouji" was created as a mutant strain of the black kouji used in Awamori, and is mainly used as a kouji for shochu. Compared to regular sake, it has a higher citric acid content and produces a refreshing sour taste. Since it is too sour when used as it is, it is brewed together with regular yellow koji to give it a refreshing, clean taste with just the right amount of acidity.
Japanese>English