bouken
Liquor Shop Okayama Tasting Event (10)
Here is also Mr. Okura of CWS
I wonder if it is correct to say that this is a one-stage brewing of mizu-hashiroshi.
Is the third stage Mizuhashiroshi and the second stage Kikuhashiroshi?
Rice is Kinuhikari.
Rice polishing ratio 70%, Sake degree -39, Acidity 5.8
Alcohol 16%.
Mellow and ripe in the mouth.
Lactic acid bacteria like Calpis! It tastes like Calpis or some other lactic acidic bacteria!
It is rich, sweet and sour, but even more peculiar than mizu-hashiro (water yeast).
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まつちよ
I would love to drink it... 🥹🫶.
Japanese>English
bouken
This is the one I really want you to drink, Matsuchiyosan 😆.
Japanese>English