harley21
(Brewer's comment)
Kame-no-o" is a variety that is the root of famous rice brands such as "Koshihikari," "Hitomebore," "Akita Komachi," and "Tsuyahime. The quality of rice is hard, and in some years it melts, while in other years it does not melt at all, making it not an easy variety to produce. To be honest, we have not yet clearly grasped how to bring out the best of Kame-no-o. In thinking about how to make the most of it, I became interested in the idea of polishing Kame-no-o, and that was the beginning of brewing this sake. In the brewing process, we used a completely new brewing formula.
We used less water and more koji than standard, and fermented it slowly for a long period of time with awa-ari yeast. The result is a clear sake with a body characterized by sweetness with acidity and viscosity.
The most notable feature of this sake is its "acidity," which is so exquisitely expressed 😊.
The addition of acidity to the juicy, clear base made the sake more colorful, and the refreshing aftertaste was perfect for the coming season.
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