sake_tashinamiWe wondered if we could make additive-free sake without brewing lactobacilli using methods other than "Nama-moto" or "Yamahai".
Flax cat" was born from such a thought.
The sake mother is made by a new method using white koji, a type of koji used in shochu that produces citric acid.
It is characterized by a crisp acidity and a smooth aftertaste, and is best enjoyed with a glass of wine.
It is best enjoyed with a glass of wine.
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