KudokijozuJr.と小川酵母〜愛山編〜純米大吟醸
じじ
Kamenoi Shuzo is the next brewery after Bakuren.
The label is rather esoteric, but first of all, the series brewed by the son of the brewery's president (the managing director) is called Jr!
Dr. Chikara Ogawa, the vice president of Meiri Shuzo in Ibaraki, succeeded in isolating Ogawa yeast (No. 10), Toraji Tsukahara, who isolated No. 8 yeast, and Shoichi Yamada, who isolated Masumi yeast (No. 7), are both professors at the Tokyo University of Agriculture's brewing department. In other words, my father's mentors were all brewing legends. It is quite a moving story that the yeast has remained unchanged and continues to produce sake even though the number of brewers has been replaced.
Is it a declaration to make modern sake while keeping the history in mind? It was a bottle that went right in the middle of the sweet-juicy trend.
Rice: Banshu Aizan
Rice polishing ratio: 44
Alcohol content: 15-16%.
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