hiro
Tsuyuha-Kaze, born in Aichi, is now the only rice grown in Nara alone that is suitable for brewing sake: ..... That's right 😋
This precious sake rice is used.
The brewing water is said to be 250 mg/L, which is ultra-hard water in Japan, where the water is soft.
It's not quite as hard as Evian's about 300.
If anyone knows more about the relationship between the hardness of the brewing water and the taste, I would like to know.
When you open the bottle, you can feel a very slight fizziness.
It comes in clearly, but the umami taste and depth of the wine lingers on.
Yum 😋.
Japanese>English