マサ
Yellow koji is usually used to brew sake, but for Kariho White Label Junmai Nama, we used white koji, which is used to brew shochu at the end of the three-stage brewing process!
The use of "white koji" makes it crisp and clear! Clear! The use of "white malted rice" gives the shochu a crisp and clear acidity.
However, if only the acidity stands out, the balance is not good, so we use "kurazuke yeast" found in the Kariho brewery to create a ginjo aroma, and the umami sweetness of the rice used, Miyamanishiki, to give it volume.
The bright acidity of the "white malted rice" tightens the aroma and volume, creating a refreshing sensation.
You must drink it to feel the pleasantness of this acidity.
Moreover, "white yeast rice" contains "citric acid that can relieve fatigue", so it is perfect for your body that is easily fatigued during this hot season (≧▽≦).
It is a bottle that can be enjoyed in a tasty and healthy way.
It is a bottle that can be enjoyed in a tasty and healthy way.
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