Hanatomoe Mizumoto Junmai Nama

Mizu is a liquor based on a manufacturing method that creates raw rice in water and produces lactic acid bacteria in water. There is a nuance that reminds you of yogurt and cheese, just like fermentation. It is a taste that can only be produced by sake brewing in an era without prospects for corruption, fermentation, and brewing. The "Soyashi Water", which is made in the initial process of water, depends on lactic acid bacteria and microorganisms that grow in the climate in late September. For this reason, we have different nuances every year and hidden behind the incense. Despite the usual yogurt and cheese, the dubious nuances lurking in the back are the charm of water. In the same way, in the case of mountain abolition or rawing, which is drawn out of acids by fermentation of lactic acid bacteria, it is called cold preparation and fermented at a low temperature to control the temperature, but the water is rather warm. It has the characteristics of the manufacturing method that can be created at the time, so it is the only preparation that can draw out a "fermentation feeling" that can only be obtained with water, so it does not give priority to the taste of alcohol. , I brew it with a strive to bring out the more wateryness. We hope that you can enjoy the fascinating world through the serious and pure lies, which are born from the values ​​without corruption, brewing, and fermentation.