まっつ
The last stop on our Nikko train trip was the real face of Katayama Sake Brewery.
We visited the brewery and had a tour.
It is a small brewery and the cold brewing process is about to begin. The brewer who guided us around the brewery told us that the sake is carefully brewed using the Sase method.
The fourth photo shows the sake being squeezed in the vat.
The alcohol content is 19%, so the sake has a certain weight, but I did not feel much alcohol. The Junmai is sitting in the fridge, so I am looking forward to that as well 😊.
Rice: Gohyakumangoku
Rice polishing ratio: 65% Sake degree: +1 to +3 Acidity: - Amino acids: - Alcohol level: 19
Japanese>English