ぷぷIt is a shochu, but since it is made from the sake lees of Mu Kyu Ten Shizyo, it is posted at ☺️50% polished rice and made from Mu Kyu Ten Shizyo's sake lees, which is a raw brew, the aroma of lactic acid, bitterness and grassy aroma is impressive. After the aromatic and slightly sweet taste, I felt a complex aftertaste ✨When mixed with water, the ratio was not good or it was blurred. I preferred it straight and slow.
The brewery's message "We don't just look at rice from the sake perspective, we want to create the best possible cycle for the sake, the sake lees, and the community" is also very nice 🥲I heard that sake lees are mostly thrown away as industrial waste now, unlike in the past. I sometimes buy sakekasu, but I wanted to continue doing what I can.
Japanese>English