弥生ぃ(つ∀｀*)
The yeast isolated from our ginjo unrefined sake in the 1965 brewing year was registered and distributed to the Japan Brewers Association as "Kyokai No. 12 Yeast". We have now revived sake brewing with this yeast for the first time in many years.
The result is a junmai ginjo-shu with a pleasantly sharp taste characterized by a mild aroma and pleasant acidity.
(From the back label)
◻︎ I like it because it is easy to drink and has a nice sharpness, although it also has a sourness.
Delicious.
Kanagawa Kawasaki Craft Sake Shoten & Kitchen Kawasaki
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