ましらのやまさん
TENON ⭐️⭐️⭐️⭐️
Soyashi Mizuhashi Junmai Ginjo-shu
Polishing ratio 60%, ALC 15
Yeast: Shimane K1
I had no idea that mizu-hashiro is also called "Bodai-moto", a sake making method developed in medieval Japan.
Bodai-moto is a method of producing sour water called "Soyashimizu" and using that sour water to grow sake mother 🥸.
I think the difference is probably due to the different method of growing the sake mother, but it has a slightly peculiar taste🤨.
I also felt the sake had a strong acidity. I think it has a strong acidity.
Maybe if you taste it with warmed sake, the corners will be removed and the taste will change to mellower 😃.
Chigasaki Toto: 20230511
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