協会サラリーマン酵母
~5 types of bacteria are the theme ~.
Yeast (No. 7 yeast): Produces alcohol content and aroma.
Yellow Koji Bacteria (National Bacteria): Breaks down rice and produces sweetness and umami.
Shorekji lactic acid bacteria (found at Shorekji) → produces lactic acid with a thick sour taste.
Pichia (a type of yeast): Produces a wide range of aromas.
Pichia (a type of yeast): Produces a wide range of aroma.
The above five types of bacteria play an active role,
The "multi-layered flavor! is realized! It seems!
The taste is a little different from the other wines in the lineup! The acidity is a little bit tame.
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