akikoda3
Ubusuna Yamadanishiki Ninonoso
Rating 4.4-4.5
Ingredients : Yamadanishiki produced in the Kikuchi River basin
Basic Agricultural Regulation : Kikuchi River Basin/Kimoto, Rice Polishing Ratio : Undisclosed, "Ninonoso" Kimoto (Twelfth Grade of Agricultural Brewing)
In "Ninonozo", lactic acid bacteria that survive in the natural world are guided. Efficient brewing would save time and effort by adding brewing lactic acid and make it safe, but the mainstay of the Sansho philosophy is "bacteria and microorganisms. The lactic acid bacteria that live in the brewery are guided and cuddled together over the course of about a month's labor, and the acid produced by the natural lactic acid bacteria inhibits other bacteria. The complexity created by Kimoto produces a depth unique to Sansho. The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho as it is. The freshness created by the action of koji mold and other fungi and microorganisms leaves an impression as if the umami flavor is bouncing in the mouth.
The sweetness is balanced by the acidity, making it fresh and refreshing.
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