komkei
This is a special junmai of a native-production yeast called Ushi-mitsu-mae brewed by Kato Toji.
This is the second batch following the "Hiire" batch, and it seems to show its true potential at higher temperatures than room temperature.
Is this Takashimizu? It has such a high degree of perfection that you may think, "Is this Takashimizu?" Isn't 2,640 yen per bottle unbeatable?
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