ふくやまはさまる
Junmai, Nama Hashiroshi
Sake degree: +8
Rice polishing ratio: 60
Kimoto-zukuri is a method of making sake mother by hand.
In normal sake brewing, lactic acid is made by hand, but in kimoto-zukuri, lactic acid is also made by hand.
The taste is full, powerful, rich, and thick, yet refreshing.
The mouthfeel is soft and fruity with almost no bitterness.
Dense sweet acidity. It has a white wine-like quality.
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