ariccy
Sake pressed in the state of sake mother liquor.
35% polished rice with 5% alcohol, you only used about 10% of the rice as raw material.
The aroma is like a Japanese pear, which is normal for nigori sake.
I thought it would be more sour because of the sake mother, but the lactic acidity is not much different from normal nigori sake.
When I put it in my mouth, it was very sour.
It tastes like a normal lactobacillus drink.
It tastes sweet and sour.
I would like to praise the fact that there is no complex taste from koji or amino acids even though it is made by a sake mother.
But I would still rate it as a delicious lactobacillus drink, not as a sake.
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