Kazenomori試験醸造酒 ver.3
ハヤカワ
For this year's theme, "Soft Water Brewing," soft water is used, which is specially treated during the brewing stage.
Soft water moderately reduces the rich nutrients in low-polished rice and promotes gentle and uniform fermentation. This delicate approach has resulted in a soft, smooth mouthfeel and rich flavor.
In addition, ultra-hard water is used as an additional water source during the unrefining stage.
As fermentation progresses and the yeast weakens, the hard water re-activates the fermentation process and produces a deep flavor. This booster effect adds a rich layer of flavor, resulting in a complex and satisfying finish.
By skillfully using two different types of water with different properties, we have achieved a new brewing method that controls the gas pedal and brake on the yeast. This innovative approach results in a unique flavor that cannot be tasted anywhere else.
It is characterized by an elegant aroma that spreads in the mouth and a delicate flavor that seems to dance on the tongue.
The softness of soft water and the strength of ultra-hard water are in perfect harmony, and you can enjoy the depth and richness as if you could feel the changing of the seasons.
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