武侯祠
When I was told again what is yamahoroshi, I googled what it is.
It is said to be the manual process of grinding steamed rice and koji in a vat, which is necessary to produce lactic acid from naturally occurring lactic acid bacteria in the air or on the ceiling of the brewery and to propagate yeast to make sake mother. It is said to be extremely hard labor. In other words, I understood that the term "yamahoroshi" is a paraphrase of the term "nama-hashiwazukuri.
I like Yuho very much because of its characteristic flavor. If I met it at an izakaya, I would drink the first one with a refreshing taste and order the second one with this. It is a drink that gets you in the right gear for drinking.
This sake is made from Notohikari and Gohyakumangoku sake produced in Ishikawa Prefecture at a brewery in Hakui, which was damaged by the Noto Peninsula earthquake.
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