Bose Kota
The fifth and final type of today.
This one is a traditional tavern drink.
Selected sake rice is polished to 65% and used for the koji rice and the three-stage brewing process: Hatsuzoe (first stage) and Nakazoe (second stage), and for Tomezoe (third stage), Yamadanishiki from Hyogo Prefecture is used to enhance the quality of the sake. It is light and dry, as is typical of Isobojiman. It has a softness in the dryness.
It is a stable taste!
We enjoyed a variety of sake today!
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