じゅんちょる
Mizumoto" sake is brewed using the "mizumoto" method, which is said to have been invented in the Kamakura period (1185-1333).
Mizumoto is a method of soaking koji rice in water to propagate lactic acid bacteria, and then using the strongly acidic water (called soyashimizu) as the brewing water to grow the sake mother. Nabeten modifies this process and adds yeast No. 6.
The unique refreshing acidity and the sweetness and umami of the No. 6 yeast make it a "rich, mellow, strongly acidic, umami-kuchi sake" with a rich personality. This is a small release, so please give it a try.
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