くぅ
In the fall of 2019, Sentry and Mimurosugi traveled to the U.S. to share their country's sake with the world of Japanese sake in New York City, as well as with Brooklyn Kura, a Brooklyn brewery, where they discovered their many passions. As a tribute to the evolution of sake brewing abroad, they have brewed this sake using the same American Calrose rice and the same brewing methods!
The taste of hard and hard-to-melt Calrose rice is expressed to the utmost limit and brewed to a high quality by soaking the rice for about 6 times longer and making the koji twice as long as usual. Yamadanishiki rice from Tochigi Prefecture is used for the koji rice, which is grown in the same water vein as the brewing water. The mild fruity aroma of fresh bananas and white peaches, along with a juicy sourness and smooth sweetness, give this beer a light, crisp flavor with a light aftertaste that never gets old. (From the website of Hasegawa Shouten.)
It has a fresh, carbonated taste.
It has a carbonated taste and is fresh and fresh. It's more like an aperitif than an aperitif, more to do with meat than fish.
I'm glad to see the local sake taking on the world before I knew it. I hope sake will eventually become as popular as wine in the world.
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