蛇の目スマイル
Comparison of "Ikarashi" style 1
Yuuto" compared with "Shinsei no Tenzu (Viridian)".
I understand that sake mothers using artificial lactic acid are called "rapid brewing yeast masters" and sake mothers using natural lactic acid are called "Ikaramoto". 🔍Hmmm 🕵️♂️.
Yes, I studied it on danchu (lol)
It was a gentle ‾sake with a not too sweet yakult-like lactic acid flavor that makes your mouth curl up, and a slightly flower garden-like aroma. 🌼
There's no pungent acidity at all, just a beautiful, fine, delicious sake!
I wonder if the fact that the taste doesn't change for a week or so is due to the fact that sake made with natural lactic acid bacteria is stronger in some way?
I thought it would be good if the live lactobacillus reached the intestines😁, how?
Preferred degree ★4.0
Japanese>English