Hanatomoe水もと 純米 無濾過生原酒
robertpark41
Mizumoto jikomi is also called bodai moto, and is a brewing method that began in the Muromachi period (1336-1573) at a temple in Nara, where raw rice was soaked in water to promote lactic acid fermentation to increase acidity and ensure safe brewing. Sake brewed with such an ancient technique created in the Muromachi period is a product that can be enjoyed with a new sensation that is neither fast brewing nor Yamahai.
～Taste
The aroma is slightly sweet and lactic, like yogurt, with a juicy sweetness and a characteristic sourness. If you heat it up lukewarm, the flavor becomes even deeper and the world of Hanaboe spreads even further, so be sure to try it!
Rice: Gin no Sato
Alcohol content --- degrees
Rice polishing ratio 70%.
Sake content ---%.
Acidity ----
3.5/5.0
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