酒浸り
Slightly gassy
Clear, delicate flavor typical of daiginjos👍
Delicious 😆.
My father trained at Meiri Sake Brewery.
Instructed by Mr. Chikara Ogawa who discovered "Ogawa Yeast".
Call it fate or a mission.
We are devoted to brewing sake with this yeast.
In order to achieve a smooth and aromatic sake
Fermentation is extended for 5 days longer than the existing time of unprocessed yeast.
Five days is a long time for yeast!
We don't aim for the "modern" style.
Rather than "the latest", we aim to create sake that is "just like us".
Sake soaking satisfaction: 🍶🍶🍶🍶
Japanese>English