こうちゃん
Amefall MIZUMOTO Mizumoto Mizuhashi yeast stock brewing
2,500 yen
(The color is slightly amber.) It is brewed by a method established in the Muromachi period. This is a rare brewing method established in the Muromachi period (1333-1573), in which raw rice is soaked in water to promote lactic acid fermentation, thereby increasing the acidity level and safely brewing.
The finish is soft on the palate and well-balanced with a clean, firm acidity.
Mizu-Hashimoto → Also called Bodai-Hashimoto
There are various theories, but this is said to be the oldest brewing method.
Sake from Kanagawa
Japanese>English