なみき
Hanaboe wooden vat mizumato maturing barrel 2019
Uses the Sase method... It takes 2-3 days to squeeze
The image of an iron plate between Kagamimochi
(It is easy to be oxidized because it spills soakingly lol)
Kazuya Noboru asked, "What would happen if we made a sase-shiki (image of sweetness) at Hanaboe (a brewery with acidity)? (Wouldn't it be well balanced?). It was born from this question. Surprise!
It's better to transfer the sake to a barrel after it's made so that it has a stronger aroma (sake is added to a new barrel to add aroma).
But this one is matured in a wooden vat that I've been using for a long time before it's finished (I packed it for preservation rather than to add aroma).
Fruity and lactic acid like a mammy
The aroma is sweet lactic acid.
When you drink it, it tastes like you imagine it to taste, and then it has a pleasant mineral bitterness and round sourness.
Japanese>English
なみき
...
memo✏︎
wild pig... early, fresh.
freshness
Japanese>English