akikoda3
Torai Tokubetsu Junmai Yamahai Shiborai
Rating 4.4
The new brewery uses local rice, water, rice malt, and "Shirakami yeast" and "lactic acid bacteria" collected from the World Natural Heritage Site "Shirakami Sanchi" in the new brewery. The new brewery will challenge the production of "Aomori Terroir Sake," which is completely made in Aomori, using the Aomori Yamahai method, which is a unique method that focuses on even the bacteria. Aged for six months in ice temperature, it has a profound, rich, and mellow flavor and acidity that goes well with warmed sake.
The aging process gives it a smooth, mellow contour. The sweetness is in the style of sugar candy.
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