根本祐二
Rice polishing ratio→70
Rice suitable for sake brewing -> Gohyakumangoku
Alcohol content -> 10
Yeast -> Kurashiki yeast
<Mizuhakari
A traditional method of soaking raw rice in water to generate lactic acid bacteria.
This is a traditional method of brewing.
This is the first time I've tried mizuhakari.
My first impression when I opened it was...
"Surprising sourness and bitterness".
I had heard that it was sour...
But I didn't expect it to be this sour...
But when I changed the first glass to a wine glass
But when I changed the glass to a wine glass
It became much easier to drink.
And the next day after I opened the bottle
The strong acidity became mild and mellow.
It had mellowed.
It's like eating a delicious grapefruit.
It's almost like when you eat a good grapefruit.
After the juicy acidity
After the juicy acidity, there is a pleasant sourness.
If you let it sit in the refrigerator for one more day
It changes to a more gentle sourness.
If you compare it to a delicious Dekopon
It was a little more than orange
It was a refreshing sourness (*^^*)
It's so delicious!
The alcohol level is also low for sake
The alcohol level is 10 degrees, which is low for sake.
I recommend a wine glass.
...but depending on how you drink it
It's very sour and unique.
It is very sour and unique, so you may have to choose who you drink it with.
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