こいすけ
This is a limited return sake.
It is made by "Bodhi yeast mashu" which originated in Muromachi era.
It is said that it smells very bad during the brewing process because it uses lactic acid fermented water.
But when you drink it, you will be surprised❗️The intense acidity and sweetness 🤤
This is no longer sake 🙄.
And a strange aftertaste that I can't describe.
A strange sediment (lol)
Goes great with cheese 🧀
The home of fermentation, Kanzaki Town, Chiba Prefecture, famous for its natural sake, Teradaya Honke.
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