酒浸り
A clear, not unpleasant acidity in the clear, something delicious 😍.
Ginsan is a common rice with excellent brewing aptitude. The greatest feature of this rice is its low protein content, which lowers the amino acid value, a standard for miscellaneous tastes, etc., when managing the fermentation of the moromi. Every day, as I faced the mash, I whispered to myself, "Let it taste good.
The yeast D-121, which is a yeast from the brewery, worked very well together to produce a crisp acidity and an elegant, full flavor. We hope you will enjoy the balance of flavor between the deliciousness of Gin-san and the ginjo aroma of D-121.
Toji Yoshinao Sato
Sake soaking satisfaction: 🍶🍶🍶🍶
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