うみねこ
I drank Izumofuji's Lacto. This sake is made from the traditional sake brewing method using wood vats, and although it is not a special sake, it has a high specification of 45% rice polishing ratio. The name "Rakuto" seems to have a meaning of the world where the lactic acid created by Lactobacillus brings order and peace to the sake.
The aroma is fruity like a pear.
The taste is lactic acid, just like the sake brewing business. I think it's close to Shinsei in the strain, but it's more rough. There is a bitter aftertaste. On the second day, the corners are removed and the taste is more round.
Overall, I got the impression that it was close to Shinsei. We don't know about the yeast, but I'm convinced that we have a lot in common with the wood vat brewing in the Ikizukuri style. Fuji Shuzo started making the sake brewing this year, so we are looking forward to seeing more of this product.
Japanese>English