じゅんちょる
This is the first time "San-do" has produced a "shichi-no-kozo" using the old brewing method "shiori.
The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming" that respects the diversity of bacteria and microbes, the "wooden vat brewing method" with the scent of cedar, as it was in the Edo period, and "yeast-free brewing" that takes a long time to brew to awaken natural yeast. The "additive-free yeast" brewing process, which takes a long time to awaken the natural yeast, and the "Shiori" brewing method, which is similar to the sake used to kill the eight-forked serpent in the ancient tale of Kojiki (the oldest chronicle of Japan).
The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo".
All of these elements are layered on top of each other to create a deep sense of concentration.
Please enjoy the taste of the condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world.
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