Mimurosugi木桶菩提酛 露葉風
じゅにち
We had a sake brewed in Shuwan, a collaboration with Mimuro Cedar, using the traditional methods of Bodhi yeast and wooden vats. The aroma is modest, with a hint of sweetness like that of wasanbon (a type of Japanese sweetener). On the palate, it tastes like pear with a touch of acidity and a gaseous sensation. The complexity of the wooden vat is also apparent, and the sake is deeply enjoyable. The rice used for this sake is Rohafu, a rice produced in Nara Prefecture, and I would like to try another sake made from a different rice, the Bodaihashimo, made from a wooden vat.
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