しんしんSY
This year's hanpukai for July
Fermentation test using only white koji
Sweet taste is my favorite.
I don't feel the sourness so much.
I can drink it with a good feeling.
Skepticism
Generally, sake is made using yellow rice malt, but at Shinsei Shuzo, white rice malt is used for the brands "Amaneko" and "Tenkaeru".
Nowadays, white koji is not used for sake masters, but it is used for sour sake as mentioned above, as a kake koji other than for sake masters.
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