和服好き
I heard that when white koji is used, citric acid is secreted and the sake mother becomes acidic.
Does that mean we don't need to add lactic acid bacteria?
Hey, this is Yamahai!
I was so impressed with this sake that I connected with it. LOL!
What's more! No additive yeast...!
Created by the wild yeast that lives in the brewery.
It's a sake full of individuality 😆.
It is a delicious sake with a light acidity and a slight bitterness. It is a delicious sake with a light acidity and a slight bitterness.
It went great with chicken liver marinated in tamari soy sauce 😂.
I asked the store owner for a recommendation for heated sake and he offered me this "Edono-Akizake" 🙏.
They offered me this "Edonoakizake" 🙏.
Japanese>English