Hanatomoe自然淘汰 natural selection DNA
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Natural selection, simply put, is the process of not adding any yeast to the brewing process and allowing the natural microorganisms of the local environment to compete, grow, reproduce, and select themselves in the sake mash, with the dominant strain ultimately winning and producing the aroma and flavor of the sake body. Because of the local geographical environment and annual climatic conditions that cannot be replicated elsewhere, good sake brewed annually by natural selection has a unique aroma and flavor that will never be repeated.
I am very happy to receive a bottle that the teacher brought back from Japan.
I wish I had time to visit the sake brewery.
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