YSTJ
A review of the April CRAFT SAKE WEEK.
From Kaze no Mori, Future Sake I: 5 Kinds of Microorganisms.
For the first time in the history of sake, five kinds of microorganisms (not only the usual yeast, yellow yeast, and lactic acid bacteria, but also Pichia sp. and white yeast) are used to create a complex yet well-balanced sake. It is delicious!
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