くぅねる
Spring is here.
Let's do our best, hay fever sufferers.
I will do my best, too.
So, I didn't write anything on the label.
～～～Miraculously, a yeast suitable for sake brewing was discovered in the camellia flowers blooming in the brewery, and has been cultivated for seven years under the guidance of the Miyagi Prefectural Industrial Technology Center. SPRING TIME" is a product of Miyakanbai's seven-year effort using Miyatsubaki yeast, Miyakanbai's original camellia yeast.
The soft sweetness is followed by a subtle acidity, resulting in a gentle yeast-derived flavor.
With a sake strength of -43 and an acidity of 2.0, the sweet and sour taste is a completely new aspect of Miyatubaki that differs from the image of Miyatubaki that has been created up until now. ~~~~
It is a casually rare junmai ginjo.
No, it is indeed delicious.
I am not sure about the Miyatsubaki yeast, but the acidity and sweetness are just right.
It is very interesting.
Japanese people still have good ideas for making things.
Japanese>English
えりりん
KUNERU san...omega...no...koncha...
This one looks delicious, too.
I want to drink it ‼️
But I don't have a fridge 🥺.
Japanese>English