Hori
It has been a long time since we have had a sambudo.
The regulations for Nozomi have been renewed this brewing year to make them easier to understand, and the highest rank of Nozomi has been renamed the Twelve Grades of Nozomi, with the Twelve Grades of Nozomi being the highest.
The conventional classification was based on the number of raw materials and brewing methods used, but the Twelve Grades of Nozomi, as the name implies, has evolved into a graded classification of Nozomi.
Whereas in the previous regulations, for example, there could be many different combinations of the same five fermentations, the 12 levels of fermentation clearly define the elements to be employed, as follows.
1-nouzou: rice from the Kikuchi River basin
Ni-no-no-kozo: "sake brewing with sake yeast" (sake yeast)
(iii) No pesticide-free brewing
(iv) No-fertilizer-free brewing
Five-fermentation wooden vat
6-nouzou brewing - no yeast added
7-no brewing - bookmark
8. hanging rice on a rack
9. winter waterlogging
10-fermentation: seedlings in the field
11. Sparse planting with a single palm
Twelve-fermentation horse cultivation
The labels have been renewed accordingly, so that the farmer's classification can be identified on the front label.
This time, the taste had a strong nuance of white peach, whereas it usually has a grape-like flavor.
The taste was clean and gaseous, with a final touch of acidity. In the end, I think this one may be my favorite.
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