bouken
The day after hopping from one department store event to another, I went to a tasting at Ikoma Sake Brewery.
Before the sake tasting, we were allowed to try some sake that the store had bought in Tottori🙏.
First, Takayuu, a major sake in Tottori.
There was a lot of stuff at the Takashimaya event last year, but what is Lacancea yeast? I looked it up and found out that it has the characteristic of producing lactic acid during fermentation.
This is Mizunara's lacansea yeast.
Is it a summer sake concept?
It is quite refreshing. No pungency, but it's so clear it's like water 🤔.
I wonder if this sake is in demand in Tottori, where dry and heated sake is loved.
Maybe they're trying to make it sweet or fruity, but it's halfway there...
I'm starting to wonder if there's a draft of this, or if it's the same as this one, or the other way around.
Japanese>English