Milan Hauser
Style: junmai, muroka, nama, genshu, mizumoto, rice: Yamada Nishiki, Gin no sato, polishing rate: 70%, yeast: ambient yeast, alc.: 17%
I love high alcohol sake. And, oh boy, this one is special.
Brewed in Nara near Mt.Yoshino using ancient yeast starter method called mizumoto.
Aroma is licorice and plums. Flavor is sour with strong umami and wild and earthy tones of mizumoto yeast starter. There is noticable lactic acid taste. Apple juice, umeshu, yogurt.
Lovely drink that I want to buy again