Maibijin水もとMUKU1.8
ハヤカワ
After three years of research, we have finally succeeded in releasing a new product, which is a "mizu-hashiroshi" (water yeast) brewed using the lactic acid acidity of kurazuke yeast, a technique said to have been developed in the Muromachi period (1333-1573).
When poured, it has a slightly cloudy, slightly yellow color.
The aroma is mellow, with a hint of sweetness reminiscent of honey, a hint of sourness, and a hint of grain in the northern part of the aroma.
In the mouth, there is a hint of sweetness and a sharp, powerful acidity that rushes through! The sharp acidity is sharp and sharp! The umami and graininess from the low-polished rice bring complexity to the palate, which finishes with a lingering acidity.
Please chill it first and enjoy the attack of this acidity.
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