DenshuNew酸菌白神ロイコノストック瓶
Ryota
*AQE (Aomori Quattro Esperanza) means "Aomori's Four Hope Breweries". This reflects our strong desire to "lead the local sake industry" with Tasake, Toyobai, Hachisen, and Hato Masamune.
The key point of this new sake is the use of Aomori Prefecture's original lactic acid bacteria isolated from the Shirakami and Hakkouda mountain ranges in the "yeast (sake mother) making" process, which is the basis of sake. Leuconostoc is the name of this lactic acid bacteria.
The purpose of the "yeast yeast yeast" process is to grow strong sake yeast while suppressing the growth of bacteria. To achieve this, it is necessary to maintain an acidic environment in the tank using lactic acid bacteria.
Last year, Tazake and Hato Masamune conducted a trial brewing using this technique, and the result was a sake characterized by a light acidity with no unpleasant aroma.
Tasake and Toyobai brewed with new acid bacteria isolated from the Shirakami Mountains, while Hato Masamune and Hasen brewed with new acid bacteria isolated from the Hakkouda mountain range. All four breweries use Aomori rice (55% milled rice), which is the specialty of each brewery, and all yeast and koji molds are limited to those developed in the prefecture.
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