麹 Joe
It is a hard-headed sour sake. Woody aroma gives a negative impression, but it is pleasant if you replace it with barrel aroma.
Aged for more than a year.
No added yeast means that the yeast suitable for sake brewing can operate comfortably from among the many natural yeasts, and the sake is made with more care and attention to hygiene than fast brewing.
It warms up nicely when it's warmed up a bit with Kurojyoka, and when it's heated to the very top, it has a pleasant barrel aroma that comes through on the nose.
Aged Junmai is delicious!
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