Manuele
Sake Nigori produced with the ancient Bodaimoto method, now in disuse, in which raw rice is mixed with water before being steamed in order to obtain a water rich in lactic acid ("soyashimizu") in the fermentation starter, fertile ground for rice and koji to grow and proliferate. This technique is reflected in the product, in which we find a preponderant lactic and creamy part combined with a particular presence of umami and good body.
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