ねむち
25th Hankyu Brewery Festival [2nd half] (2)-2
Daiginjo
Aromatic and delicious. The sake is well made.
SHOZO Junmai Ginjo Nama
The 13th generation Shozo, the great-grandfather of the current brewer, used Benkei yeast. The yeast used is the trendy 1801 yeast, the opposite of Yobio 100nen. It is complex, rich, and delicious. This is delicious, interesting, and I like it a lot.
Junmai Daiginjo Quarter
This is a very expensive sake. It is 25% polished. It's 25% polished. It has a great flavor and the water is really good.
When I asked him where the rice had been shaved, he told me about the rules of the rice-polishing company. He also told us about the opportunity to make this sake with the Corona Disaster and how it won awards in Milan and Klamath.
◉SWEET, a wine yeast liquor
The wine yeast is a very good wine, and it has a sweet and sour taste with a lactic acidity. It has a sweet and sour lactic acidity, with a slight muscat-like flavor. It has an alcohol content of 10%.
It is made by making amazake from koji rice, adding wine yeast, and fermenting it, just as wine yeast is added after the grapes are made into grape juice in the wine making process.
Two-thirds of the nation's Benkei is used. The brewery aims to be known as "Yukihiko-san" when people think of Benkei.
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