きゅうり
No added yeast (brewer's yeast)
Wood bucket brewing (new wood bucket)
Sake mother
Raw, unfiltered sake
...and 90% polished rice sake made using the same method as in the Edo period. The characteristic feature of this sake is that there is a hole in the lid to release gas.
The lees are settled, so we drank both the supernatant as it is and the lees mixed in.
Other people have described it as "rice juice", but well...
Well... yeah, it's definitely juice. The one mixed with lees especially looks and tastes like "Carus Soda" (lol), but it's really easy to drink. I thought the rice was polished to 90% and that it would have a lot of miscellaneous flavors, but it tastes better than a bad Junmai Ginjo❗.
I usually drink only one bottle of sake per night, but tonight is an exception.
But tonight was an exception, because it was so delicious that the bottle was empty in less than five minutes.
Japanese>English