Yonetsuruピンクのかっぱ 純米酒
robertpark41Why is this "Pink no Kappa Junmai-shu" pink?
The secret lies in the yeast used.
This yeast is called "red yeast (adenine demanding yeast)".
It is a yeast that has an unusual characteristic of accumulating red pigment inside the fungus.
This yeast increases in number as the sake base (mash) ferments, and eventually the mash becomes red.
This yeast increases as the sake mash ferments, eventually turning the mash a deep pink color.
We then use a unique method to press the mash while maintaining its pink color.
The result is a crystal-clear pink sake.
Raw rice: 100% Yamagata rice
Rice polishing ratio 65
Alcohol content 10%.
Sweet, Dry, Slightly Umakuchi
Full-bodied, Light, Slightly light
3.5/5.0
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